- Take a large saucepan
- Melt butter in the saucepan with half glass of water
- After 2-3 minutes add saffron stirring well to create a sauce
- In a separate saucepan bring to a boil plenty of water, add salt and cook Spaghetti. Drain “al dente”.
- Pour pasta into the saucepan with saffron sauce
- Add Parmesan cheese, stirring constantly over low heat for few minutes.
- Dish is ready. The wine will be white with a long persistence in the mouth. The recommended wine is a wine without fermentation in wood, with little involment or contact with barrels.