Carbonara Milanese-Style with Spring Onions

Saffron and spring onions add a Milanese flavor to carbonara.


  • 1 pound egg tagliatelle
  • Salt and pepper
  • 1 cup chicken stock
  • A few threads of saffron
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 1/4 pound pancetta, diced
  • 4 cloves garlic, grated
  • 1 Fresno pepper, finely diced
  • 1 bundle spring onions, whites and greens separated, chopped
  • 1/2 cup white wine
  • 3 Araucana eggs
  • Pecorino and Parmigiano Reggiano cheese
  • Parsley, for garnish


Bring a large pot of water to a boil. Season with salt and cook the pasta to al dente.

In a small saucepot, warm the chicken stock with a few threads of saffron. Let steep for a while over low heat.

Heat a large skillet over medium-high heat with the EVOO, three turns of the pan. Add the pancetta; season with black pepper and brown lightly. Stir in the garlic, Fresno pepper and the whites of the spring onions. Stir for a few minutes, then add the wine.

When the pasta is about ready, beat the egg yolks with about 1 cup of warm saffron stock and temper the eggs.

Toss the spring onion-pancetta mixture and tempered egg yolks with the pasta. Toss in a few handfuls of Pecorino and Parmigiano. Garnish with parsley and the greens of the spring onions.

What's Fresh from @RachaelRay

Rachael Ray