- 1 pound fettuccini
- 1 cup chicken stock
- 1/2 teaspoon saffron threads (2 pinches)
- 6 tablespoons butter, cut into pats
- 8 ounces finely grated Parmigiano Reggiano cheese (about 2 1/2-3 cups), loosely packed
Bring large pot of water to a boil.
Pre-heat the oven to 200ºF. Place a large shallow serving bowl in the oven to warm.
In a small pot, combine the saffron threads and stock and bring to a boil. Reduce the heat to low and let the saffron steep.
When the water boils, season with salt, add the pasta and cook to al dente.
When the pasta is just about done, remove the dish from the warm oven and scatter the butter pats into it; place the drained pasta over top. Pour the saffron liquid over the pasta, scatter in half of the cheese and toss for 1 minute. Add the remaining cheese and continue to toss for another 1-2 minutes, until the pasta is evenly coated and the cheese has melted into saffron broth to form a creamy, lightly golden sauce. Serve immediately.