Saffron spaghetti with yogurt
Saffron spaghetti with yogurt combines the unique flavor of saffron with the light tang of yogurt and sharp addition of Pecorino cheese to produce a culinary delight of a pasta dish.
Much of todays saffron is grown in Morocco, Iran, India and Greece. However, it is also cultivated in pockets of Italy. It is grown near to where we live in the mountains south of Rome.
A crop of saffron takes some labor-intensive farming which makes it a real treat that deserves to be shared on very special occasions. It adds a deep golden color and delicate ‘honied’ aroma to this dish. The trick is to soak your saffron in some hot water (much like making a tea) which releases its flavor and color. Here, we add it straight into the water for the pasta.
A dish of saffron spaghetti with yogurt is really easy to put together and a great choice for your next gourmet pasta dish.
INGREDIENTS for 4
- 3 tablespoons butter
- 3 shallots, thinly sliced
- 2 tablespoons heavy cream
- 5 tablespoons plain yogurt
- A pinch of saffron threads
- 12 ounces Spaghetti
- Paprika and chopped fresh parsley for serving
- Pecorino cheese, grated for serving
PREPARATION
- Melt the butter in a shallow pan. Add the shallots and cook for 15 minutes over a low heat, stirring occasionally.
- Add the cream and cook for a further 15 minutes, stirring occasionally.
- Stir in the yogurt, season with salt and pepper and continue cooking until thickened.
- Bring a large pan of lightly salted water to a boil, stir in the saffron and add the spaghetti. Cook until al dente.
- Lift the pasta from the water and add it to the sauce and gently combine.
- Serve immediately with some freshly grated Pecorino, freshly chopped parsley and paprika.
