Pappardelle in Saffron Cream

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 2 servings (as an appetizer)
Save Recipe


Kosher salt

1 tablespoon unsalted butter

1/2 small shallot, minced

Pinch of saffron threads

2/3 cup heavy cream

Freshly ground pepper

1/4 teaspoon fresh lemon juice

1/4 teaspoon vanilla extract

4 ounces dried pappardelle pasta

2 tablespoons grated parmesan cheese, plus more for topping

2 tablespoons roughly chopped fresh chives

1/2 teaspoon grated lemon zest


  1. Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.
  2. Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

You Won't Be Single For Long Vodka Cream Pasta

Bobby's Creamed Spinach

Chocolate and Coffee Cream Pie

Chocolate Pavlova with Strawberries and Cream

Mushroom-Gorgonzola Cream Sauce

Cream Filled Devil's Food Cupcakes

Chocolate Stout Affogato Egg Cream

Cream Cheese Frosting for Red Velvet Cake