Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


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-Bernard Meltzer, Radio Host

The refrigerator light goes on...

The key to making good carbonara is that the pasta has to be hot, hot, hot when you add it to the eggs so that they will cook quickly. Once your pasta is in the skillet, turn the heat up and add a bit of pasta water if need be to help mingle the flavors and bring this up to the right temperature.


Saffron Scallops Carbonara

Servings: 2 | Serving size: 2 ounces pasta with sauce and scallops

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe does not make very good leftovers.

1/8 tsp saffron threads
3 quarts water
4 ounces whole wheat or gluten-free linguine
2 tsp olive oil
2 cloves garlic (lightly crushed)
1 ounce proscuitto (diced)
1 cup frozen peas (thawed)
6 ounces scallops (cut into quarters)
2 large eggs
1 ounce Parmigiano-Reggiano (grated)
fresh ground black pepper (to taste)

Place the saffron in a small bowl or teacup.

Place the water in a large sauce pan over high heat.

When the water boils, remove 1/4 cup and pour over the saffron.

Add the pasta to the pot with the boiling water. Let cook for about 12 minutes until almost done.

When the pasta is almost done, place the olive oil in a medium skillet over medium heat. Add the garlic and prosciutto.

Cook, stirring frequently, until the ham begins to turn crisp. Adjust the heat so that the garlic doesn't turn dark brown but light golden.

Add the peas and scallops and reduce the heat to low.

When the pasta is cooked, add the saffron/water mixture to the skillet and then the pasta. Increase the heat to medium high.

Whisk the eggs together with the grated parmesan. Season with pepper.

After the pasta is hot (about two minutes), discard the garlic and add the egg and cheese mixture to the skillet.

Fold together well with a rubber spatula to cook the eggs. Serve immediately.

Nutrition Facts

Serving size: 2 ounces pasta with sauce and scallops

Servings: 2

Amount Per Serving

Calories 522 Calories from Fat 146
% Daily Value
Total Fat 17g 26%
    Saturated Fat 5g 20%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 258mg 86%
Sodium 628mg 27%
Total Carbohydrates 56g 18%
    Dietary Fiber 9g 30%
    Sugars 4g
Protein 39g
Vitamin A 17% Vitamin C 53%
Calcium 28% Iron 25%
Vitamin K 21 mcg Potassium 694 mg
Magnesium 168 mg