This is a great date night dinner. It's so flavorful and delicious. It's a dish that is sure to impress and have your hubby, or dinner guests saying "mmmm". This recipe is from Rachael Ray's Look & Cook Cookbook.
Here's what you need:
1 lb whole wheat linguine, or tagliatelle
1/4 tsp saffron
1 1/2 cups low sodium chicken stock
3 tbsp olive oil
1/3 lb pancetta diced
4 garlic cloves, grated or finely chopped
1/2 cup dry white wine
2 tsp tumeric
3 egg yolks
1/2 to 2/3 cup grated Pecorino Romano cheese
A generous handful of finely chopped fresh flat leaf parsley
Bring a large pot of salted water to boil and cook the pasta according to the package. Reserve a 1/4 cup pasta water before draining. While the pasta is cooking, place the saffron in a small pot with the chicken stock. Bring the stock toe a gentle boil, then reduce the heat to a simmer and allow the saffron to steep in the stock as it reduces. Heat the olive oil 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. Beat the egg yolks with the 1/4 cup of reserved pasta water. Drain the pasta and add to the skillet with the pancetta and garlic. Pour the saffron stick over the pasta, toss to combine, and season with pepper. Turn off the heat, then add the tempered eggs, a couple of handfuls of cheese, and the parsley. Toss for 2 minutes to form a thick golden sauce. Toss the spaghetti to coat evenly. Serve and enjoy!