Saffron Fettuccine
Indulge in the luxurious flavors of Saffron Fettuccine, a creamy pasta dish that brings elegance to your table in just 35 minutes. This recipe combines tender fettuccine noodles with a velvety saffron-infused cream sauce, delicately flavored with sautéed shallots, garlic, and a touch of lemon zest for brightness. The saffron threads lend a rich golden hue and a subtle floral aroma, elevating this dish into a gourmet experience. Finished with grated Parmesan cheese and a sprinkle of fresh parsley, this pasta is perfect for date nights, dinner parties, or whenever you crave something indulgent yet easy to prepare. Simple, sophisticated, and utterly delicious, this recipe is a must-try for saffron lovers seeking a new twist on classic fettuccine.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 3 tbsp Unsalted butter
- 1 small (finely chopped) Shallot
- 2 minced Garlic cloves
- 1 cup Heavy cream
- 0.25 tsp (loosely packed) Saffron threads
- 0.5 cup Grated Parmesan cheese
- 1 tsp Lemon zest
- to taste Salt
- to taste Black pepper
- 2 tbsp (chopped, for garnish) Fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of the pasta water and drain the rest. Set aside.
In a small bowl, soak the saffron threads in 2 tablespoons of warm water to release their color and flavor. Let it sit while you prepare the sauce.
In a large skillet over medium heat, melt the butter. Add the chopped shallot and sauté for 2-3 minutes until softened and fragrant.
Stir in the minced garlic and continue to cook for 1 minute, ensuring it doesn't burn.
Slowly pour in the heavy cream, stirring to combine. Lower the heat to medium-low, and let the cream warm through for 2-3 minutes.
Add the saffron-infused water to the cream mixture, stirring to distribute the saffron evenly. The sauce will take on a golden hue.
Stir in the grated Parmesan cheese and lemon zest, whisking gently until the cheese melts and the sauce is smooth.
Season with salt and freshly ground black pepper to taste. If the sauce is too thick, thin it out with a bit of the reserved pasta water, one tablespoon at a time.
Add the cooked fettuccine to the skillet, tossing gently to coat the pasta in the saffron cream sauce.
Serve immediately, garnished with freshly chopped parsley and extra Parmesan cheese if desired.
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 771 mg | 34% | |
| Total Carbohydrate | 252.3 g | 92% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 12.3 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
