Really Buttery Saffron Tagliatelle

Really Buttery Saffron Tagliatelle
  • 4Servings


  • Salt
  • 1 pound egg tagliatelle, such as Delverde
  • 2 1/2 cups chicken stock (or water)
  • 1/2 cup white wine
  • 1 small onion, peeled and quartered
  • 1 carrot, peeled and quartered
  • 1 small rib celery, quartered
  • 4 cloves garlic, smashed
  • 1 large curl each lemon and orange zest
  • 2 pinches saffron threads (about 30) plus more for garnishing
  • 6 tablespoons butter
  • 1 1/2 teaspoons poppy seeds
  • 1 cup freshly grated pecorino-romano


Bring a large pot of water to a boil, alt it, add the pasta and cook until al dente. Drain, reserving a little of the pasta cooking water.

while the pasta is working, in a large, deep skillet combine the stock (or water), wine, onion, carrot, celery, garlic, citrus zest and saffron; season lightly with salt if using stock, or more heavily if using water. Bring to a boil and let reduce very rapidly to 1 1/2 cups, 15 to 20 minutes. Strain and return to the pan. Stir in the butter to melt over low heat.

Add the pasta, poppy seeds and some cheese to the sauce. Toss for 1 to 2 minutes to combine. Serve with the remaining cheese and garnish with a few extra threads of saffron.