Popular
Latest From the Show
Milanese Spaghetti
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- Salt
- 1 large pinch saffron
- 2 cups chicken stock
- 1 pound spaghetti
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 1/4 pound pancetta, finely chopped
- 4 cloves of garlic, finely chopped
- 1 tablespoon orange zest
- 1/2 cup dry white wine
- 2 tablespoons butter
- A generous handful of grated Parmigiano-Reggiano cheese, plus some to pass at table
- 1/4 cup mint, a handful, finely chopped
- 1/2 cup flat-leaf parsley, a couple of handfuls, chopped
Yield
Serves: 4
Preparation
Bring a large pot of water to a boil for the pasta. Add salt.
Steep the saffron threads in the chicken stock over medium-low heat.
Cook pasta 5 minutes. Reserve 1/2 cup starchy water just before draining, Pasta will be flexible but hard at center.
Heat EVOO, a couple of turns of the pan, in a large skillet over medium-high heat. Add pancetta and render 2-3 minutes; reduce heat a bit and add garlic and orange zest; stir a minute more. Add wine, reserved starchy cooking water and the saffron stock. Add drained pasta to the skillet and let it cook until liquid is mostly absorbed, 6-8 minutes (the pasta should remain al dente). Stir in butter, a handful of cheese, the mint and parsley.