Yellow Spaghetti

Nigella Says

Although this recipe does not itself issue from Italy, the inspiration is entirely Italian. One of my favourite things to eat is a risotto Milanese, sometimes called “risotto giallo” – or yellow risotto – and it occurred to me that pasta cooked similarly, or at least cooked to taste similar, would be perfect, and very easy. So here it is: spaghetti in an eggy saffron-tinted, lightly cheesed and creamy sauce: it is a bowlful of golden heaven.

I Say

Again this another quick pasta dish. It was my first time using Marsala wine which I sipped to see what it was like, and it was rather like a decent sherry.

The whole receipt came together easily and as such I would say it is one to have on a weekday night like I did on Wednesday.

Personally I felt it tasted like a carbonara without the meat. Which is fine but if I do it again I either need to ensure the creamy, egg and cheese mixture is more thoroughly mixed through the pasta or I would add some bacon and maybe some mushroom to the mixture and perhaps forgo the saffron.

Ingredients

¼ Teaspoon Saffron Strands

3 x 15ml Tablespoons Marsala

200g Spaghetti

Salt for pasta water to taste

2 eggs

4 x 15ml Tablespoons grated parmesan plus more to serve

Salt and pepper to taste

1 x 15ml Tablespoon £15g) Soft Unsalted Butter

Method

1.      Put plentiful water on for the pasta and at the same time put the saffron and Marsala into the littlest saucepan you have – such as one you’d melt butter in – and when the Marsala starts bubbling, take it off the heat and leave to steep.

2.      When the pasta water comes to the boil, salt generously, then add the spaghetti and cook according to packet instructions, though start testing 2 minutes early. You want to make sure it’s al dente, as it will swell a little in the sauce later.

3.      While the spaghetti is cooking, get on with the creamy sauce, by whisking together the eggs, cheese and cream in a small bowl, adding a sprinkling of salt and grinding of pepper.

4.      Just before draining the spaghetti, remove a cupful of the starchy cooking liquid, then return the loosely drained pasta to its pan along with the butter and toss it over a low heat. Add 2 tablespoons of the pasta-cooking liquid to the saffron and Marsala in the little pan before pouring it over the pasta. Toss straightaway, working the sauce through the spaghetti, and watch the pale yellow of the spaghetti strands take on the deeper tint of the saffron; then remove the pan from the heat.

5.      Now throw the egg, cheese and cream mixture over the pasta, and toss to combine gently but thoroughly, before checking for seasoning and dividing between 2 warmed bowls or plates. Serve with more grated Parmesan on the side.