Created by dienia b on November 9, 2021
Step 1: Finely slice the green part of the spring onions
Step 2: Stew them in a saucepan drizzled with oil, two inches of water, and a pinch of salt for 10-15 minutes over medium heat. The liquid must evaporate and the onions should be withered.
Step 3: Then
Step 4: Heat the cream in a pan with saffron, salt, and pepper.
Step 5: Dont boil
Step 6: After a couple of minutes add the stewed onions and keep warm.
Step 7: Meanwhile
Step 8: Cook the pasta in boiling heavily salted water until al dente.
Step 9: Set aside a few ladles of cooking water then drain the pasta and add it to the pan with the cream.
Step 10: Stir in the pasta with the grated Parmesan cheese, adding a little of the cooking water kept aside.
Step 11: Serve immediately, seasoning to taste with ground pepper.