This easy saffron, lemon and butter tagliolini is elegant, golden and ready in about 20 minutes. Delicate egg ribbons are tossed in a silky sauce of saffron-infused butter, fresh lemon and Parmesan, with a bright, fragrant finish that tastes far fancier than the effort it takes. Perfect for a quick weeknight dinner or a special occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 oz (340 g) tagliolini or tagliatelle, fresh or dried
- 1 generous pinch (about 20 threads) saffron threads
- ¼ cup (60 ml) hot water or hot pasta water
- 5 tbsp (70 g) unsalted butter, cubed and divided
- 1 small shallot, very finely minced (optional)
- 1 tsp lemon zest, plus 2 to 3 tbsp fresh lemon juice
- ⅔ cup (65 g) freshly grated Parmesan, plus extra for serving
- ¼ cup (60 ml) heavy cream (optional, for extra silkiness)
- ¾ cup (180 ml) reserved pasta water, divided
- 1 tbsp chopped fresh parsley or chives
- Salt and freshly ground white or black pepper, to taste
Instructions
- Crush the saffron threads lightly between your fingers and place them in a small bowl. Cover with ¼ cup of hot water and let steep for at least 10 minutes, until deep golden orange.
- Bring a large pot of generously salted water to a boil. Cook the tagliolini until al dente: 2 to 3 minutes for fresh, or 1 minute less than the package directions for dried. Reserve ¾ cup of pasta water, then drain.
- While the pasta cooks, melt 2 tbsp of the butter in a large, wide skillet over medium-low heat. Add the shallot, if using, and cook gently for 2 minutes until soft but not browned.
- Pour in the saffron water, including the threads, and the cream, if using. Simmer gently for 2 minutes until slightly reduced.
- Add the drained pasta to the skillet along with ½ cup of the reserved pasta water. Toss over low heat for 1 minute so the pasta absorbs the saffron flavor and color.
- Remove from the heat. Add the remaining 3 tbsp of cold butter, the lemon zest and 2 tbsp of the lemon juice. Toss vigorously until the sauce turns glossy and creamy.
- Sprinkle in the Parmesan and toss again, adding more pasta water a splash at a time until the sauce coats the noodles. Taste and add more lemon juice, salt and pepper as needed.
- Serve immediately in warm bowls, topped with extra Parmesan, parsley and a little more lemon zest.
Notes
- Steeping the saffron in hot water for at least 10 minutes releases the most color and flavor. Longer is even better.
- Good saffron is the star here. A little goes a long way, and too much can taste medicinal or bitter.
- Add the lemon juice and Parmesan off the heat so the sauce stays smooth and doesn’t split or clump.
- The starchy pasta water helps the butter and cheese emulsify into a glossy sauce, so don’t skip it.
- Tagliolini is a thin egg pasta from northern Italy. Tagliatelle, fettuccine or spaghetti alla chitarra also work well.
- Serve right away, as the sauce thickens quickly as it cools. Loosen with a splash of warm water if needed.
- Great with seared shrimp, scallops or grilled chicken for a heartier meal.
- Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently with a splash of water.
Nutrition
- Serving Size: 1 serving (about 1⅓ cups)
- Calories: 560 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 105 mg
