- 1 lb spaghetti
- 1/4 tsp saffron threads
- 1 1/4 cups heavy cream
- 1 cup chicken broth
- 1 Tbsp freshly grated lemon zest
- Salt and freshly ground white pepper
Bring a large pot of heavily salted water to a boil over high heat. Add spaghetti and cook, stirring occasionally, until al dente, 10-12 minutes.
In a large frying pan over medium heat, combine cream, broth and lemon zest. Bring to a boil, stirring occasionally. Reduce heat to low and simmer for 10 minutes. Season with salt and pepper.
Meanwhile, soak saffron threads in 1/4 cup hot water for 5 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and transfer to frying pan. Toss pasta in sauce. Add saffron threads and liquid and toss to combine.