A comforting dish that resembles a carbonara but has been refined with the subtle flavour of saffron. Don’t feel the need to team this dish with anything, it is quite simply delicious on its own and simply must be served in abundance.
Saffron and Sausage Spaghetti
Serves: Serves 2
- 3 good quality sausages
- A small sprig of rosemary, leaves removed and roughly chopped
- Spaghetti or Linguine, enough for 2 people
- 1 free range egg and 1 egg yolk
- 50g of parmesan
- Salt and Pepper
- A hefty pinch of saffron, approx ¼ a teaspoon.
- Squeeze the meat out of 3 sausages and pop into a small frying pan with a little olive oil. Cook over a medium - high heat, crushing the meat as it cooks and add in the rosemary. You want crispy sausage resembling coarse breadcrumbs, this will take approximately 10-12 minutes.
- Heat a large pan of salted boiling water and cook the spaghetti as per the packet instructions.
- In a large bowl add the egg and egg yolk, parmesan and a pinch of salt and pepper and mix well.
- In another small bowl or mug, add a dash of hot water to the saffron strands and leave for a couple of minutes to release the colour, then add into the eggs and parmesan.
- Once the spaghetti has cooked and is al dente, set aside a small cup of the pasta water and drain the pasta. Pour the spaghetti into the egg, parmesan and saffron mixture and stir immediately. The eggs will cook and you'll have a beautifully silky sauce, laced with the bright yellow colour from the saffron. If it gets a little dry, add a little of the pasta water.
- Serve immediately with the sausage crumbs spooned over the top and more parmesan cheese should you wish.