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.
