Spaghetti all'Aquilana

2 cups extra virgin olive oil, plus 4 Tbs, for frying
12 squash blossoms, center parts removed
1 onion, finely chopped
salt and freshly ground black pepper
1/4 cup chopped parsley
large pinch saffron threads, crushed in a mortar and dissolved in water
1 cup vegetable broth
1 lb spaghetti
1 egg, beaten
1 cup grated pecorino Romano

1) Bring 6 quarts of water to a boil and add 2 Tbs salt.
2) In a tall-sided pot, heat the 2 cups oil to 350F. Cook the squash blossoms in the hot oil for 30 seconds, then remove with a slotted spoon and drain on paper towels. Season with salt and pepper.
3) In a 12 to 14 inch saute pan, heat the remaining oil over high heat, and add the onion. Cook for 5 minutes, until golden brown, then add the parsley, saffron and vegetable broth, and bring to a boil. Cook over high heat until reduced by half, and season with salt and pepper, to taste.
4) Cook the spaghetti in the boiling water until tender yet al dente, then drain and add to the pan, along with the flowers and egg. Toss over high heat 2 minutes, until the egg is lightly cooked and coats the pasta. Serve, topped with cheese.

Review: Prior to making this dish, I made a batch of pesto, harvesting the basil in my garden. Then, I went back out to harvest squash blossoms (yellow squash, zucchini and butternut squash blossoms). All of this in the rain. I'm happy to have used stuff from my own garden, but now it looks kind of pathetic. :( I've included a squash blossom pic from earlier in the season. I tweaked this recipe a bit, as I didn't want to waste a bunch of olive oil. I fried the squash blossoms in about 2 Tbs coconut oil, in a frying pan, tossing them for 30 seconds after the oil got good and hot. It seems to have done the trick. I also came close to starting a grease fire, as it splattered quite a bit and I have a gas stove. :( But, I this recipe was AMAZING. It had a great savory flavor, which I was not expecting. I think everyone should make this. I imagine it would be good without the flowers, too.