Ingredients:

  • 12 oz (340 g) fresh pappardelle pasta
  • 1 tablespoon (14 g) salt (for boiling water)
  • 1 tablespoon (15 ml) olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1/4 teaspoon saffron threads
  • 1/4 teaspoon (1 g) freshly ground black pepper
  • 1/2 teaspoon (2 g) kosher salt (to taste)
  • 1/4 cup (10 g) grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Boil salted water in a large pot.
  2. Cook pappardelle according to package instructions until al dente.
  3. Drain and reserve 1/2 cup of pasta water.
  4. In a skillet, heat olive oil over medium heat.
  5. Sauté chopped onion until translucent, about 5 minutes.
  6. Add minced garlic and sauté for an additional minute until fragrant.
  7. Lower heat and pour in heavy cream.
  8. Add saffron threads; stir gently to combine. Allow to infuse for 2 minutes.
  9. Season with black pepper and kosher salt. Adjust seasoning as needed.
  10. Stir in grated Parmesan until smooth and creamy.
  11. Add the cooked pappardelle to the saffron cream sauce.
  12. Toss gently to coat, adding reserved pasta water a little at a time until the desired creaminess is achieved.
  13. Plate the pappardelle, garnishing with fresh parsley.
  14. Optionally, sprinkle with extra Parmesan cheese before serving.