Pappardelle In Saffron Cream Recipe
Make Pappardelle In Saffron Cream Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Saffron Cream Sauce
Method
Pasta Preparation
- 1
Cook the Pappardelle
Bring a large pot of salted water to a boil. Add 250 grams of pappardelle pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- 2
Drain the Pasta
Once cooked, drain the pasta, reserving a cup of the pasta water for later use.
Saffron Cream Sauce Preparation
- 3
Prepare the Aromatics
Finely chop the shallot and mince the garlic cloves. Set aside.
- 4
Infuse the Saffron
In a small bowl, add the saffron threads to 2 tablespoons of hot water and let them steep for about 10 minutes.
- 5
Cook the Aromatics
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped shallot and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- 6
Make the Cream Sauce
Pour in 1 cup of heavy cream and the saffron infusion (including the threads) to the skillet. Stir well and bring the mixture to a gentle simmer.
- 7
Add Cheese and Seasoning
Stir in 50 grams of grated Parmesan cheese and season with 1 teaspoon of black pepper. Mix until the cheese has melted and the sauce is smooth.
Combining Ingredients
- 8
Combine Pasta and Sauce
Add the drained pappardelle pasta to the skillet with the saffron cream sauce. Toss gently to coat the pasta evenly, adding reserved pasta water as needed to achieve desired consistency.
- 9
Garnish and Serve
Finely chop fresh parsley and sprinkle over the pasta before serving. Adjust seasoning if necessary and serve immediately.