Yellow Spaghetti

This lovely recipe is similar to carbonara with a dash of Marsala.

1/4 tsp. saffron threads
3 tbs. Marsala
8 oz. spaghetti
2 eggs
`1/4 cup grated Parmesan cheese
2 tbs. heavy cream
1 tbs. softened butter

Put a plentiful pot of water on to boil. When boiling, salt liberally and tip in the spaghetti. Cook according to the package directions.

In a tiny saucepan, heat the saffron and Marsala to a bubble, then remove from the heat and set aside to steep.

While the pasta is cooking, whisk together the eggs, cheese and cream, then add a sprinkling of salt and a good grinding of pepper. Set aside.

When the pasta is done, remove a cupful of the cooking water, then drain. Return to the pot and toss with 2 tbs. of the pasta water, the saffron/Marsala mixture and the butter. Tip in the egg mixture and toss gently. Add more pasta water if needed to make a smooth sauce. Check the seasonings and serve.

Serves 2