Fake saffron carbonara

To prepare the fake carbonara, start with the onions. Peel them 1 and cut them in half 2. Place the onions on a grill, adding a drizzle of oil on top 3.

Let them grill, then turn them to the other side 4 and add another drizzle of oil. Continue to grill the onions for about 15 minutes, turning them occasionally 5. They should be soft and well-grilled. Then transfer them to a bowl and let them cool 6.

Now pour the buffalo milk into a bowl and infuse the saffron threads 7. Stir with a whisk 8 until the saffron has dissolved and the cream has taken on the same color as the yolk. Now take care of the guanciale. Cut the 200 grams into larger cubes 9.

While the other 80 g, cut them into smaller cubes 10. Now pour some oil into a small pan, heat it, and add the larger cubes of guanciale 11. Let it simmer gently 12 until it is well-flavored but still soft. Then let it cool in the oil.

Then strain the buffalo milk and saffron cream 13, transferring it into a tall, narrow container. Add the grilled onions, removing the overly dark parts 14, as they might be too bitter and change the color of your cream. Then add the guanciale with its oil 15.

Blend with an immersion blender 16 and transfer the mixture into a fine-mesh sieve placed over a bowl 17. Strain it to obtain a smooth cream 18.

Now place the guanciale cut into small cubes in a hot pan 19. Let it toast 20 until it becomes crispy. Then transfer it to a small tray with paper towels and let it rest 21.

Now it's time to cook the pasta in boiling, salted water to taste 22. Pour the sauce obtained into a pan, adjust with salt and pepper 23. Heat it and as soon as the pasta is al dente, drain it and transfer it inside. Mix 24 and toss to combine everything well.

Transfer the pasta to plates, finish with the crispy guanciale 25 and the Caiazzane olive powder 26. The fake carbonara is ready to serve.