Ingredients

serves 6 (unless i¿m one of them... then it serves 1)

　　1/2 teaspoon saffron threads, 2 pinches

　　1 cup chicken stock

　　Salt

　　1 pound fettuccine

　　6 tablespoons (3/4 stick) butter, cut into pats

　　8 ounces (2 1/2 to 3 cups loosely packed) finely grated Parmigiano-Reggiano cheese

　　

Step 1

Bring a large pot of water to a boil.

　　

Step 2

Preheat the oven to warm. Place a large serving bowl or platter for pasta in the oven to warm.

　　

Step 3

In a small pot over low heat, steep the saffron threads in the stock.

　　

Step 4

When the water boils, season with salt, add the pasta, and cook to al dente. Just before draining, place a ladle of starchy water in the pot with the saffron stock. Drain the pasta.

　　

Step 5

Scatter the butter pats over the warm bowl or platter, then place the pasta over top. Pour the saffron liquid over the pasta and scatter in half of the cheese, toss for 1 minute, add more cheese, and continue to toss for another 1 to 2 minutes, until the pasta is evenly coated and the cheese has melted into the saffron broth to form a creamy, lightly golden sauce. Serve immediately.

　　Rachael Ray's Look + Cook