Popular
Latest From the Show
Milanese Fettuccini Alfredo
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 pound fettuccini
- Salt
- 1 cup chicken stock
- 1/2 teaspoon saffron threads - 2 pinches
- 6 tablespoons butter, cut into pats
- 8 ounces, finely grated Parmigiano Reggiano cheese, about 2 1/2 to 3 cups loosely packed
Yield
Serves: 4 (or 2, with seconds!)
Preparation
Bring large pot of water to a boil.
Preheat oven to 200F. Place a large shallow serving bowl in oven to warm.
In a small pot, combine saffron threads and stock and bring to a boil. Reduce heat to low and let the saffron steep.
When water boils, season with salt and add pasta and cook to al dente.
When pasta is just about done, remove dish from the warm oven and scatter butter pats into it, place drained pasta over top. Pour saffron liquid over pasta and scatter in half of the cheese, toss 1 minute. Then add more cheese and continue to toss another 1-2 minutes until the pasta is evenly coated and cheese has melted into saffron broth to form a creamy, lightly golden sauce. Serve immediately.