Pasta with Saffron and Butter

Put the saffron threads into a small cup or bowl.

Lightly crush the threads with a small spoon.

Pour over the hot water.

Leave the saffron to steep while you cook, 3–5 minutes.

Then 3 min of waiting

Hot water, not boiling, draws out the saffron's color and aroma faster.

Bring a large pot of water to a boil over high heat.

Add salt generously once the water boils.

Melt the butter gently in a large frying pan over low heat.

Pour the saffron infusion and its threads into the melted butter.

Warm the butter and saffron together over low heat, 30 seconds.

Drop the fresh fettuccine into the boiling salted water.

Cook the pasta until just shy of al dente, about 2 minutes.

Then 2 min of waiting

Fresh pasta cooks quickly and reaches its own delicate al dente fast.

Lift the pasta directly from the pot into the pan using tongs.

Sprinkle in half of the grated Parmigiano Reggiano.

Add a splash of hot pasta cooking water (about 120 ml).

Toss and stir the pasta over low heat to start building an emulsion.

Add the remaining Parmigiano Reggiano a little at a time, tossing continuously.

Add more starchy pasta water as needed until the sauce turns smooth, glossy, and coats every strand.

Crack in black pepper to taste, if using.

Taste the pasta before adding extra salt, as the Parmigiano Reggiano is already salty.

Plate immediately and garnish with a little more freshly cracked black pepper.