Popular
Latest From the Show
Carbonara Milanese-Style with Spring Onions
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
- 1 pound egg tagliatelle
- 1 cup chicken stock
- A few threads of saffron
- 3 tablespoons EVOO Extra Virgin Olive Oil
- 1/4 pound pancetta, diced
- Salt and pepper
- 4 cloves of 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
Yield
Serves: 4
Preparation
Bring a large pot of water to a boil. Season with salt and cook pasta to al dente.
In a small saucepot, warm 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 EVOO, 3 turns of the pan. Add pancetta, season with black pepper and brown lightly. Stir in garlic, chili and whites of spring onions. Stir for a few minutes and add the wine.
When 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 greens of spring onions.