Milanese Fettuccini Alfredo
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
61
Spice
54
Sweetness
47
Sourness
34
mins
Prep time (avg)
6
Difficulty
Ingredients:
1.5 cups
Chicken Stock1
Salt450 g
Fettuccini6 tbsps
Butter (cut into pats)3 cups ounces
Parmigiano (loosely packed, finely grated -reggiano)Directions:
1
Watch how to make this recipe
2
Bring large pot of water to a boil over medium heat
3
Preheat the oven to warm, about 200 degrees F
4
Put a large serving bowl or a platter, for the pasta, into the oven to warm
5
In a small pot over low heat, add the saffron threads and the stock
6
Let steep until ready to use
7
When the water boils, season with salt, add the pasta and cook to al dente
8
Just before draining, add a ladle of the starchy pasta water to the pot with the saffron stock
9
Drain the pasta
10
Remove the bowl or platter from the oven and scatter with the butter pats
11
Add the pasta and pour in the saffron liquid
12
Sprinkle with half of the cheese and toss for 1 minute
13
Add more cheese and continue to toss for another 1 to 2 minutes
14
Keep tossing until the pasta is evenly coated and cheese has melted into the saffron broth forming a creamy, lightly golden sauce
15
Serve immediately