Recipe Database
Milanese Fettuccini Alfredo
Serve with Chicken Cutlets with Orange and Arugula.
Ingredients
- 1/2 teaspoon saffron threads (2 pinches)
- 1-1 1/2 cups chicken stock
- Salt
- 1 pound fettuccini
- 6 tablespoons butter, cut into pats
- 8 ounces finely grated Parmigiano Reggiano cheese (2 1/2-3 cups loosely packed)
Preparation
Bring a large pot of water to a boil over medium heat.
Pre-heat the oven to warm, about 200°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 1-2 minutes. Keep tossing until the pasta is evenly coated and the cheese has melted into the saffron broth, forming a creamy, lightly golden sauce. Serve immediately.
