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Ingredients

• Salt and pepper
• 1 pound linguine, tagliatelle or egg tagliatelle pasta
• 1 1/2 cups chicken stock
• 1/4 teaspoon saffron (2 pinches)
• 3 tablespoons extra virgin olive oil (EVOO)
• 1/3 pound thick-cut pancetta (from the deli counter), chopped into 1/4-inch dice
• 4 cloves garlic, finely chopped
• 1/2 cup dry white wine
• 2 teaspoons ground turmeric (2/3 palmful)
• 3 egg yolks
• 1/2-2/3 cup grated pecorino romano cheese, plus more to pass around the table
• A generous handful of flat-leaf parsley, finely chopped

Description

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