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Golden Saffron Pasta

This recipe delivers an elegant and quick saffron pasta dish. It features pasta tossed in a luxurious, aromatic sauce made with bloomed saffron, dry white wine, and heavy cream, finished with cold butter for a rich, emulsified sheen. Perfect for a sophisticated yet speedy meal for two.
Total Time 15 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 1753.5

Ingredients
  

Main
  • A generous pinch of saffron threads about ½ teaspoon
  • 1/3 cup 80 ml hot (but not boiling) water
  • 1/3 cup 80 ml dry white wine
  • 3 tablespoons 50 grams cold unsalted butter, divided
  • 1/3 cup 80 ml heavy cream
  • Kosher salt
  • 10 ounces 250 grams pasta of choice (see headnote)
  • Aleppo pepper or red pepper flakes for serving (optional)

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Medium Saucepan For the saffron cream sauce
  • 1 Small heatproof bowl For blooming saffron
  • 1 Whisk For emulsifying the sauce
  • 1 Measuring Cups and Spoons For accurate ingredient portions

Method
 

  1. Place a generous pinch of saffron threads into a small heatproof bowl and pour 1/3 cup (80 ml) hot (but not boiling) water over them; let bloom for at least 5 minutes.
  2. Bring a large pot of generously salted water to a rolling boil and cook your pasta of choice according to package directions until al dente.
  3. While the pasta cooks, add 1/3 cup (80 ml) dry white wine to a medium saucepan and bring to a simmer over medium heat, reducing until about 1 tablespoon remains.
  4. Add the bloomed saffron and its liquid, along with 1/3 cup (80 ml) heavy cream, to the saucepan. Bring to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld.
  5. Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta thoroughly.
  6. Transfer the drained pasta directly into the saucepan with the saffron cream sauce.
  7. Off the heat, add the cold unsalted butter (2 tablespoons first, then the remaining 1 tablespoon) to the pasta and sauce. Whisk or toss vigorously until the butter is fully melted and emulsified, creating a glossy sauce.
  8. Add a splash or two of the reserved pasta water as needed to achieve your desired sauce consistency, ensuring the sauce coats the pasta beautifully.
  9. Season the pasta generously with kosher salt to taste, adjusting as needed.
  10. Serve immediately, garnished with a pinch of Aleppo pepper or red pepper flakes if desired, for a touch of warmth and color.

Notes

For optimal saffron flavor, ensure the water is hot but not boiling when blooming the threads; too much heat can diminish its delicate aroma. When adding the cold butter, do so gradually off the heat or over very low heat, whisking constantly. This technique, 'montage au beurre,' creates a rich, emulsified, and glossy sauce. Don't be shy with the pasta water – it's crucial for achieving the perfect consistency and helping the sauce cling to the pasta. A good quality dry white wine will elevate the sauce significantly. Taste and adjust seasoning with kosher salt as you go. For an extra layer of complexity, consider a squeeze of lemon juice at the end to brighten the dish.