Yellow Spaghetti
by Nigella. Featured in NIGELLISSIMAIntroduction
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.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
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.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
- ¼ teaspoon saffron strands
- 3 tablespoons marsala
- 200 grams spaghetti
- salt (to taste)
- 2 large eggs
- 4 tablespoons grated Parmesan (or vegetarian equivalent) plus more to serve
- 2 tablespoons double cream
- salt to taste
- pepper to taste
- 1 tablespoon soft unsalted butter
- ¼ teaspoon saffron strands
- 3 tablespoons marsala
- 8 ounces spaghetti
- salt (to taste)
- 2 large eggs
- ¼ cup grated Parmesan (or vegetarian equivalent) plus more to serve
- 2 tablespoons heavy cream
- salt to taste
- pepper to taste
- 1 tablespoon soft unsalted butter
Method
- 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.
- 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.
- 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 a grinding of pepper.
- 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.
- 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.
- 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.
- 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.
- 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 a grinding of pepper.
- 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.
- 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.
Additional Information
For vegetarians, use a vegetarian alternative to Parmesan.
MAKE AHEAD / STORE:
It is not advisable to make ahead/store.
For vegetarians, use a vegetarian alternative to Parmesan.
MAKE AHEAD / STORE:
It is not advisable to make ahead/store.
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What 3 Others have said
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Posted by chilidillo on 9th July 2013
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Posted by kimbuibui on 1st July 2013
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Posted by Manuela Heineck on 7th April 2013
Show more commentsWonderful! The possibilities for added ingredients and dishes to serve with the yellow spaghetti are endless!
I've tried this over the weekend. I missed the step of adding the starchy pasta water and my spaghetti got a little clumpy. Will definitely remember that next time. The taste was really good. My friends enjoyed it immensely.
Easy, tasty and quick! My husband and I just loved this recipe... Thank you Nigella!