Tagliatelle robiola and saffron, taste and simplicity. With just two ingredients, you’ll have a rich, creamy, and flavorful dish. It’s a sauce that “makes itself” and is super quick to prepare, ideal for those with little time to dedicate to cooking, beginners in the kitchen, or last-minute guests.

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Difficulty: Very easy
Cost: Economical
Preparation time: 2 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

5.6 oz tagliatelle
5.6 oz robiola
1 packet saffron
to taste fine salt

Tools

1 Frying Pan
1 Spatula

Preparation of Tagliatelle robiola and saffron

First, start boiling the water for the tagliatelle, and once it boils, salt it and add your tagliatelle.
Meanwhile, in a large pan, pour 2/3 tablespoons of pasta cooking water and add the robiola. Let it melt over low heat with the lid on; it will take about 5/7 minutes.
When the robiola is nicely melted, remove the pan from the heat and add the packet of saffron.
Then stir everything to dissolve and mix well.
When the tagliatelle is almost cooked, drain it and pour it directly into the pan with the robiola.
Put the pan back on low heat and stir to blend the sauce well. Finish cooking, and if you see that the tagliatelle is drying out too much, add 1 or 2 tablespoons of pasta cooking water until they are beautifully creamy.
Finally, adjust the salt.
And voilà… the tagliatelle robiola and saffron are ready to plate and serve.