No cream, no garlic, still the creamiest pasta I've made

Pasta allo Zafferano e Burro is a Milanese classic that swaps risotto rice for pasta and lets saffron do all the work.

Just butter, Parmigiano Reggiano, starchy pasta water and a pinch of saffron threads, no cream, no garlic, no fuss. Bloom the saffron in hot water, melt the butter, then toss everything together until it turns into a silky golden sauce that clings to every strand of fettuccine.

Legend says this traces back to 1574, when a stained glass apprentice nicknamed "Zafferano" added saffron to a wedding risotto as a joke. Milan never looked back. This pasta version follows the same idea, saffron as the star, not a background note.

Ten minutes of actual cooking, five ingredients, and a plate that tastes like it belongs in a proper Italian restaurant.
#cooking #food #grillfood