Carbonara-Style Pasta, Hold the Yolks

Carbonara-Style Pasta, Hold the Yolks
  • 4Servings


  • 1 cup dry white wine
  • 2 cloves crushed garlic
  • 1 teaspoon saffron threads
  • 1 cup cream
  • Salt and white pepper
  • 3 tablespoons olive oil
  • 1/4- 1/3 pound pancetta or meaty (not fatty) guanciale, diced into 1/4-inch pieces
  • 1 pound spaghetti or linguine
  • 1/2 cup grated Parmigiano-Reggiano, plus more for passing
  • 1/2 cup grated Pecorino Romano, plus more for passing
  • Finely chopped flat-leaf parsley, for garnish


Bring a large pot of water to boil for the pasta.

In a small saucepan, heat the wine, garlic and saffron over medium until the wine is reduced by half, about 5 minutes. Add the cream and season with salt and white pepper. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the sauce is reduced by about half, about 10 minutes.

In a large skillet, heat the olive oil, three turns of the pan, over medium. Add the pancetta and cook, stirring often, until lightly browned, about 5 minutes.

Salt the boiling water, add the pasta and cook to al dente. Add a ladleful of the starchy pasta water to the pancetta in the skillet. Drain the pasta and transfer to the skillet. Discard the garlic from the saffron sauce; add the cheeses and stir until smooth. Pour the saffron sauce over the pasta and toss to combine. Adjust the seasoning and top with more cheese and the parsley.