Milanese Fettuccine Alfredo

1. 1

   Bring a large pot of water to a boil.

2. 2

   Preheat the oven to warm.

3. 3

   Place a large serving bowl or platter for pasta in the oven to warm.

4. 4

   In a small pot over low heat, steep the saffron threads in the stock.

5. 5

   When the water boils, season with salt, add the pasta, and cook to al dente.

6. 6

   Just before draining, place a ladle of starchy water in the pot with the saffron stock.

7. 7

   Drain the pasta.

8. 8

   Scatter the butter pats over the warm bowl or platter, then place the pasta over top.

9. 9

   Pour the saffron liquid over the pasta and scatter in half of the cheese, toss for 1 minute, add more cheese, and continue to toss for another 1 to 2 minutes, until the pasta is evenly coated and the cheese has melted into the saffron broth to form a creamy, lightly golden sauce.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.