Popular
Latest From the Show
Lemon Poppy Fettuccine
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 cup chicken or vegetable stock
- 1 large pinch saffron threads
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 3 tablespoons butter
- 2 large shallots, minced
- Salt and pepper
- 3 tablespoons poppy seeds
- Zest and juice of 1 lemon
- 2 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 pound egg tagliatelle
- 1/2 cup flat-leaf parsley, finely chopped
Yield
Serves: 4
Preparation
Bring a large pot of water to a boil for the pasta. Place stock in small pot with saffron over low heat to warm.
Heat EVOO, 2 turns of pan, in large skillet over medium heat with butter. When butter foams, add shallots and season with salt and pepper. Stir 2-3 minutes; add lemon zest, garlic and poppy seeds, and stir 1-2 minutes. Deglaze with wine and reduce until almost evaporated. Add warm saffron stock and cream, let reduce while pasta cooks.
Cook pasta in salted boiling water to al dente. Reserve half a cup of starchy water and drain pasta. Toss with sauce, using reserved water as needed to incorporate the cheese and sauce into a thick coating on pasta. Add lemon juice and parsley; adjust salt and pepper. Serve.