Recipe courtesy of David Rocco
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

To make the sauce: First make a 'Parmigiano cream' by combining Parmigiano cheese, milk, and butter in a stainless steel bowl. Rest a bowl over a pot of simmering water. Stir until creamy and uniform and set aside. Cook the tagliolini in a pot of boiling salted water. Stir to prevent the pasta from sticking together. While the pasta is cooking (fresh pasta takes very little time to cook), place olive oil and rosewater in a saucepan over low heat. Add the chopped pistachios, ricotta and saffron. Mix thoroughly. 

Drain the pasta approximately 2 minutes before the 'al dente' stage, reserving some of the pasta water. Add the pasta and the reserved pasta water to the saucepan. Mix well. Then add the Parmigiano cream, salt, to taste and stir thoroughly. Sprinkle with Parmigiano cheese and parsley. Plate and serve immediately.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Pantry Pasta

Recipe courtesy of Ree Drummond

Pasta

Recipe courtesy of Alton Brown

Pasta

Recipe courtesy of Alton Brown

Pasta

Recipe courtesy of Alton Brown

Burnt Pasta

Recipe courtesy of Alexandria Pertuiset

Christmas Pasta

Recipe courtesy of Rachael Ray

Chipotle Pasta

Recipe courtesy of Guy Fieri

Pasta Carbonara

Recipe courtesy of North End Caffee

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.