- 12 oz spaghetti, uncooked
- 2 cups vegetable stock
- 1/2 tsp Rumi saffron
- 1/2 stick butter
- 1 small onion, finely chopped
- salt, to taste
- ground black pepper, to taste
- 2 Tbsp grated Parmigiano cheese grated Parmigiano cheese, to garnish
- In a large no-stick frying pan, heat the butter with the onion. Sautè, stirring, for 3 minutes on medium heat, until onion is soft and translucent.
- Meanwhile, cook spaghetti in boiling water for 1/2 minute, just long enough so spaghetti is softer, and you are able to bend them.
- Drain and place spaghetti in pan with the onion. Stir to season spaghetti as much as possible.
- Add a ladle or two of stock and cook over high heat until it’s completely absorbed.
- Add the saffron in a ladleful of stock and stir it. Then add it to spaghetti and cook until absorbed.
- When you think spaghetti is cooked, add grated Parmigiano cheese and stir. Serve hot with the addition of ground black pepper.
Recipe adapted from recipesfromitaly.com
