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Playing Carbonara Milanese-Style with Spring Onions


  • 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


Serves: 4


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.