Spaghetti with Iberian Pork and Saffron
This dish blends Spanish tradition with elegant simplicity: grilled Iberian pork meets saffron-infused egg yolk sauce over perfectly cooked spaghetti. Pickled vegetables add a bright, tangy contrast to the rich, smoky flavors. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
For the sauce: Whisk the 3 egg yolks. Mix 30 ml of chicken and vegetable broth with 10 crushed saffron strands and let it infuse. Add the infused broth to the egg yolks.
Cook the spaghetti in salted water for 8 minutes.
Drain the spaghetti, add the yolk sauce, and heat gently until it thickens slightly.
Grill the boneless Iberian pork ribs over charcoal with rosemary for 8 minutes.
Slice the pork and place it on top of the spaghetti.
Garnish with pickled carrots and gherkins.
| 1 | boneless rack of Iberian pork |
| 250 g. | spaghetti |
| 3 | Egg yolks |
| 30 ml | Concentrated chicken and vegetable broth |
| 10 | strands of Saffron from La Mancha |
| Extra virgin olive oil | |
| 100 g. | pickled carrots and gherkins |
| Fresh rosemary |
HOW TO PLATE
(Optional) For a smoky touch, place a sprig of rosemary on the plate and burn it with a blowtorch.
Pasta e Basta!
