Fettucini Alfredo

What you'll need

• 1/2 teaspoon saffron threads, 2 pinches
• 1 to 1 1/2 cups chicken stock
• Salt
• 1 pound fettucini
• 6 tablespoons butter, cut into pats
• 8 ounces (2 1/2 to 3 cups loosely packed), finely grated Parmigiano-Reggiano

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 fettucini, 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 fettucini 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 fettucini.

Remove the bowl or platter from the oven and scatter with the butter pats. Add the fettucini 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 fettucini is evenly coated and cheese has melted into the saffron broth forming a creamy, lightly golden sauce. Serve immediately.

Tips

• This recipe is pretty liquid. If you don’t like, 1/2 cups of stock will be plenty enough
• Add cheese 1 tbsp at a time
• You must toss/lift the past, not stir it or it will cause clumping