Photo: Milanese Fettuccini Alfredo Recipe
Ingredients
- 1/2 teaspoon saffron threads, 2 pinches
- 1 to 1 1/2 cups chicken stock
- Salt
- 1 pound fettuccini
- 6 tablespoons butter, cut into pats
- 8 ounces (2 1/2 to 3 cups loosely packed), finely grated Parmigiano-Reggiano
Directions
Bring large pot of water to a boil over medium heat.
Preheat the oven to warm, about 200 degrees F. Put a large serving bowl or a platter, for the pasta, into the oven to warm.
In a small pot over low heat, add the saffron threads and the stock. Let steep until ready to use.
When the water boils, season with salt, add the pasta and cook to al dente. Just before draining, add a ladle of the starchy pasta water to the pot with the saffron stock. Drain the pasta.
Remove the bowl or platter from the oven and scatter with the butter pats. Add the pasta and pour in the saffron liquid. Sprinkle with half of the cheese and toss for 1 minute. Add more cheese and continue to toss for another 1 to 2 minutes. Keep tossing until the pasta is evenly coated and cheese has melted into the saffron broth forming a creamy, lightly golden sauce. Serve immediately.
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By BonnieJJJJJJJ
on February 20, 2013
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This is great! By all means, add flavors that you like if you think the cheese and saffron are not enough seasoning. For those having a difficult time getting the "sauce" to blend - try using a different type of pasta. Fettucine is very thick and harder to maneuver once it is cooked. Try Penne for a good bite. It will be easier to stir until you can work your way up to Fettucine. LOL
By amberramlow
on March 02, 2012
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easy but not very tasty! I made it EXACTLY as written.
By tiffeeyore
on February 29, 2012
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the taste wasnt bad, but all the cheese did was make a big ball that could not be undone, the directions were to keep the chicken stock with saffron on low by the time the water was done boiling and pasta was cooked, the stock wasnt even warm and the saffron was still there, i thought it was suppose to dissolve?
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