Ingredients

serves 4

　　Salt

　　1 pound linguine, tagliatelle, or egg tagliatelle

　　1/4 teaspoon saffron, about 2 pinches

　　1 1/2 cups chicken stock

　　3 tablespoons EVOO (extra-virgin olive oil)

　　1/3 pound pancetta, cut as thick as bacon from the deli counter, chopped into 1/4-inch dice

　　4 garlic cloves, grated or finely chopped

　　1/2 cup dry white wine

　　2 teaspoons ground turmeric

　　3 egg yolks

　　Black pepper

　　1/2 to 2/3 cup grated Pecorino Romano cheese, plus some to pass at the table

　　A generous handful of finely chopped fresh flat-leaf parsley

　　

Step 1

Bring a large pot of water to a boil, salt the water, and cook the pasta to al dente. Heads up: Just before draining, reserve a ladle of starchy cooking water.

　　

Step 2

While the pasta water comes to a boil, place the saffron in a small pot with the chicken stock. Bring the stock to a gentle boil over medium-high heat, then reduce the heat to a simmer and allow the saffron to steep in the stock as it reduces.

　　

Step 3

Meanwhile, heat the EVOO in a large skillet over medium heat. Add the pancetta and cook until just about crisp, 4 to 5 minutes. Add the garlic, stir for a minute or two more, then stir in the wine and turmeric.

　　

Step 4

Beat the egg yolks with a ladle of starchy cooking water. Drain the pasta and add to the skillet with the pancetta and garlic. Pour the saffron stock over the pasta, toss to combine, and season with pepper. Turn off the heat, then add the tempered eggs, a couple handfuls of cheese, and the parsley. Toss for 2 minutes to form a thick, golden sauce. Toss the spaghetti to coat evenly. Pass extra cheese at the table.

　　Rachael Ray's Look + Cook