Lemon Saffron Pasta step by step

This is absolutely one of my favorite pastas to make and it’s been a tradition of mine to make it at the first of the year because of the symbolism lemons have to me, thinking about making the best of any life situation and they’re always in season during the Winter where I live. I love making this with spaghetti alla chitarra, but feel free to make this with your favorite fresh or boxed pasta. Full recipe below, let me know if you try to make it! Lemon Saffron Pasta Ingredients: a portion of your favorite fresh pasta (can also use box pasta if that's what you have) juice of half a lemon zest of one lemon 25 grams (2TB) of butter, plus more for mantecatura a pinch of saffron 1/4 to 1/2 a cup of grated Parmigiano Reggiano white pepper Method: Place your pasta cooking water to boil. When it's boiling, season with salt (if using fresh pasta, if boxed pasta adjust to pasta cooking time) and start working on the lemon sauce. Place a pinch of saffron in a small bowl, and add a splash of the boiling water to bloom the saffron and set to the side. Add the 25 grams of butter, lemon juice, lemon zest into a pan and heat on low until the butter melts. Cook for an additional 5 minutes so that the heat mellows the acidity of the lemon juice, shut off the heat and add the bloomed saffron water. Add your fresh pasta which should cook in just a few minutes. Drain the pasta, reserving cooking water, add the pasta to the lemon-saffron butter. Stir the pasta, add a splash of pasta cooking water to marry the lemon-saffron butter to the pasta. Add an additional knob of water and stir until the butter melts. Add the grated cheese a handful at a time, and stir into the pasta so that it melts into the sauce. Alternate adding a splash of pasta cooking water, and a handful of cheese, stirring, until all the cheese has been added. Add cracked white pepper to taste and enjoy! For more recipes: https://www.thedolcevitaexperience.co...