Our Recipes, re-invented from cooking shows
Saffron Infused Fettuccine with Fennel Leek Cream Sauce
Prep. Time:
Baking Time:
Total Time:
30 mins
35 mins
65 mins
Serves:
Serves 4
A luxurious yet approachable pasta dish that transforms humble ingredients into restaurant-quality elegance.
Chef's Tips
Make it easier: Use high-quality store-bought fresh pasta – it's completely acceptable and saves significant time
Wine substitute: If avoiding alcohol, use additional cream or vegetable stock
Make ahead: The caramelized vegetables can be prepared hours in advance and reheated
Texture contrast: The combination of silky pasta, caramelized vegetables, and fresh greens creates beautiful textural variety
Ingredients
SAFFRON PASTA:
12 oz fresh fettuccine (store-bought works perfectly) OR dried pasta
1/2 tsp saffron threads
3 tbsp warm heavy cream
2 tbsp butter
CARAMELIZED FENNEL AND LEEK CREAM:
2 large leeks, white and light green parts only, halved lengthwise and sliced
1 large fennel bulb, cored and thinly sliced (reserve fronds for garnish)
3 tbsp butter
2 tbsp olive oil
1/2 cup dry white wine
1 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
2 tbsp fresh lemon juice
1/4 tsp red pepper flakes
Salt and freshly ground black pepper
WILTED GREENS:
4 cups baby spinach or Swiss chard, roughly chopped
2 cloves garlic, minced
1 tbsp olive oil
GARNISH:
Reserved fennel fronds, chopped
Extra Parmigiano-Reggiano
Freshly cracked black pepper
Lemon zest
Instructions
Prepare the saffron infusion: Steep saffron threads in warm cream for 15 minutes until deeply golden. This creates a more luxurious base than water.
Caramelize the vegetables: Heat butter and olive oil in a large skillet over medium heat. Add leeks and fennel with a pinch of salt. Cook slowly for 15-20 minutes, stirring occasionally, until deeply caramelized and golden. The key is patience here – proper caramelization creates incredible depth.
Build the sauce: Add wine to deglaze, scraping up any browned bits. Let it reduce by half. Pour in cream and the saffron mixture. Simmer for 5-8 minutes until thickened enough to coat a spoon. Stir in Parmigiano-Reggiano, lemon juice, and red pepper flakes. Season with salt and pepper. Keep warm.
Cook the pasta: Bring a large pot of well-salted water to boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water before draining.
Prepare the greens: While pasta cooks, heat olive oil in another pan. Sauté garlic for 30 seconds, add greens and cook until just wilted. Season with salt and pepper.
Bring it together: Add drained pasta to the cream sauce along with 2 tbsp butter. Toss gently, adding pasta water as needed to create a silky sauce that coats each strand. The starch helps everything come together beautifully.
Serve immediately: Divide pasta among warm bowls. Top with wilted greens, fennel fronds, extra cheese, lemon zest, and freshly cracked pepper.
