Fettuccine with Zucchini and Saffron Cream from The Classic Pasta Cookbook by Giuliano Hazan
In this elegant sauce the cream takes on the flavor of the saffron and zucchini and is perfectly suited to homemade egg pasta.
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Ingredients
- ½ tsp saffron strands, crumbled
- 1 cup heavy cream
- Freshly ground black pepper
- Salt
- ⅓ cup parmigiano-reggiano, freshly grated
- fettuccine made with 3 eggs and 2 ¼ cups flour
- ½ cup yellow onion, finely chopped (½ medium onion)
- 4 Tbs. butter
- 1 ½ lbs. zucchini
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