This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked."
-Bernard Meltzer, Radio Host
The key to making good carbonara is that the pasta has to be hot, hot, hot when you add it to the eggs so that they will cook quickly. Once your pasta is in the skillet, turn the heat up and add a bit of pasta water if need be to help mingle the flavors and bring this up to the right temperature.
Saffron filaments are the dried red stigmas and the white style of crocus flowers. For me this has always been a lovely twist of fate because crocus are my favorite flower. I remember that they were the first flower that I could call by name. Our front yard was covered with them. Little did I know their value.
Describing the flavor of saffron is difficult because the taste is so complex. It is at once aromatic, woody, and umami with just a touch of sweetness. To me saffron tastes yellow - like a warm summer day in the woods.
I suppose that you could go out in the yard and pick the flowers, pulling the stigma out for drying yourself, but I prefer to pick up a few grams at the store. Besides, a gram of saffron about 500 threads. As each flower only yields 3 threads, going to the market is quite a bit easier.
Most of the available saffron is harvested in Spain, but countries in the Middle East, including Iran, are popular producers. The latter saffron is not as intense to my palate and I generally try to find the Spanish import.
How much saffron? I generally use about 10 threads per serving, counting them out carefully. For some recipes I will make a saffron infusion: essentially saffron tea. I place the saffron in the bottom of a Pyrex measuring cup and add about a quarter cup of boiling water. Letting the threads steep in this way results in a more powerful aromatic saffron flavor especially in quick saute recipes.
For you saffron junkies out there John Humphries has written a lovely book called The Saffron Companion. I must admit that I don't purchase many specialty cookbooks like this one, but his writing is so wonderful, and because most of the recipes are Mediterranean or Middle Eastern they are both delicious and healthy.
Servings = 2 | Serving size =2 ounces pasta with sauce and scallops
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe does not make very good leftovers.
|1/8 tsp||saffron threads|
|4 ounces||whole wheat or gluten-free linguine|
|2 tsp||olive oil|
|2 cloves||garlic (lightly crushed)|
|1 ounce||proscuitto (diced)|
|1 cup||frozen peas (thawed)|
|6 ounces||scallops (cut into quarters)|
|1 ounce||Parmigiano-Reggiano (grated)|
|fresh ground black pepper (to taste)|
Place the saffron in a small bowl or teacup.
Place the water in a large sauce pan over high heat.
When the water boils, remove 1/4 cup and pour over the saffron.
Add the pasta to the pot with the boiling water. Let cook for about 12 minutes until almost done.
When the pasta is almost done, place the olive oil in a medium skillet over medium heat. Add the garlic and prosciutto.
Cook, stirring frequently, until the ham begins to turn crisp. Adjust the heat so that the garlic doesn’t turn dark brown but light golden.
Add the peas and scallops and reduce the heat to low.
When the pasta is cooked, add the saffron/water mixture to the skillet and then the pasta. Increase the heat to medium high.
Whisk the eggs together with the grated parmesan. Season with pepper.
After the pasta is hot (about two minutes), discard the garlic and add the egg and cheese mixture to the skillet.
Fold together well with a rubber spatula to cook the eggs. Serve immediately.
Serving size = 2 ounces pasta with sauce and scallops
Servings = 2
Amount Per Serving
|Calories 522||Calories from Fat 146|
|% Daily Value|
|Total Fat 17g||26%|
|Saturated Fat 5g||20%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 56g||18%|
|Dietary Fiber 9g||30%|
|Vitamin A 17%||Vitamin C 53%|
|Calcium 28%||Iron 25%|
|Vitamin K 21 mcg||Potassium 694 mg|
|Magnesium 168 mg|