Yellow Spaghetti Sauce

Our answer

Nigella's Yellow Spaghetti (from NIGELLISSIMA) is coated in a saffron-tinted sauce that is similar to a carbonara sauce but flavoured with marsala as well as Parmesan.

The sauce should have a thin coating consistency and should not be too runny. You may get a little on the plate but most of it should cling to the strands of spaghetti. The eggs thicken the sauce, regardless of the fat content of the cream, and we suspect that the sauce did not get quite hot enough for the eggs to thicken. Unfortunately, you don't want to put the eggs over direct heat as they will scramble too easily, but they should cook enough in the residual heat of the pan and the spaghetti. It could be that the pan just cooled a bit too much before the egg, cheese and cream mixture was added. Make sure that the egg mixture is mixed up and ready to use before the pan of pasta and marsala comes off the heat and add it to the pan as soon as it is removed from the heat, then toss vigorously.