Did you come home late from work and need a tasty first course that’s quick to prepare? Then I recommend considering this pasta with eggs and saffron. The sauce is creamy and enveloping, requires no cooking, and is prepared while the pasta cooks. A simple but not at all trivial first course, perfect for a family lunch. Enjoy its goodness forkful after forkful.
Other main courses that might interest you:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pasta with Eggs and Saffron
- 12 oz short pasta (any shape)
- 2/3 cup fresh liquid cream
- 1 oz Pecorino Romano cheese
- 2 egg yolks
- 1 packet saffron
- 3.5 oz robiola cheese
- 1/2 cup arugula
- salt
- black pepper
Tools
- 1 Bowl
- 1 Pot
- 1 Grater
- Colander
Preparation of Pasta with Eggs and Saffron
Wash the arugula leaves, dry them by patting with paper towels (or using a salad spinner), and chop them coarsely. Set aside.
Place the two egg yolks in a bowl, add the cream and saffron, and mix well by beating with a fork.
Then add the grated Pecorino cheese, a pinch of salt, a good grind of black pepper, and the robiola, and mix everything until you get a smooth, homogeneous mixture.
Meanwhile, cook the pasta in plenty of salted boiling water. Drain it al dente without letting it dry out too much, and transfer it immediately back into the still-warm pot.
Pour in the egg sauce and stir vigorously until all the pasta is well coated with the sauce.
Finally, divide the pasta with eggs and saffron into individual plates, sprinkle with freshly ground black pepper, scatter the chopped arugula over the top, and serve immediately, very hot. Enjoy! Paola
I also want to remind you that you can follow me on various social media to stay updated on the new recipes I publish. You can find me on Facebook (HERE), Twitter (HERE), Pinterest (HERE), Instagram (HERE), and also on Tik Tok (@zenzero_limone). Thank you ♥!
