Carbonara Sbagliata

Name: Carbonara Sbagliata
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 11 oz. spaghetti or bucatini (320 grams); 5 1/3 oz. guanciale (150 grams); 3/4 cup heavy cream (200 ml); 1 packet saffron; Black pepper, to taste; Parmesan cheese, to taste

Giorgio Nalio @cook_34231073

I created this recipe with my daughter in mind, since she has issues with eggs. Once I figured out the right proportions, I ended up with a delicate and flavorful dish. When served, I challenge anyone to notice the difference—at least until they taste it.

Giorgio Nalio @cook_34231073

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Ingredients

20 minutes

Serves 4 servings

11 oz.spaghetti or bucatini (320 grams)
5 1/3 oz.guanciale (150 grams)
3/4 cupheavy cream (200 ml)
1 packetsaffron
Black pepper, to taste
Parmesan cheese, to taste

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Steps

20 minutes

1

Bring a large pot of salted water to a boil for the pasta.
2

Meanwhile, cut the guanciale into 1/2-inch pieces and cook in a skillet until it becomes translucent and crispy.
3

Once cooked, remove the guanciale from the skillet and set aside.
4

Pour off most of the fat from the skillet, then add the heavy cream.
5

Dissolve the saffron in a small bowl with a ladle of pasta cooking water, then add it to the cream and mix well.
6

Drain the pasta when it's al dente and finish cooking it in the skillet with the cream and saffron.
7

Add black pepper and a little Parmesan cheese, then toss to combine.
8

Serve the pasta topped with the crispy guanciale and plenty of Parmesan cheese.
9

If you like, you can add a little nutmeg while tossing the pasta.
10