Tagliatelle Alfredo & Gold

Cooking time:

We’d love to wish a Special Christmas to all our readers and friends, cooks, cooks and enthusiasts - sharing a very special version of the worldwide famous Tagliatelle Alfredo. Only a superficial reading of the gastronomic history of our country relegates this ancient recipe to a distant taste; actually, both historians and scholars see in the marriage of pasta with butter and cheese one of the most authentic pairings since centuries in our country as well.


For this special occasion we shall add gold to the traditional tagliatelle Alfredo; not the fashionable edible gold honoring the great Gualtiero Marchesi, but saffron, as precious and worth as real gold, to give our pasta a festive and lovely golden shade.

To prepare this dish, cook the Tagliatelle all'Uovo Monograno Matt al dente, drain and sautè them in a pan over medium heat with a generous amount of butter. Sprinkle abundant grated Grana Padano cheese and powder saffron, and stir carefully, adding spoon after spoon the cooking water until perfectly cooked. Decorate each plate with saffron pistils and enjoy a very, Merry Christmas!


1 pacco di Tagliatelle all'Uovo Monograno Matt

100g high quality butter

200g grated Grana Padano cheese

1 teaspoon powder saffron

saffron pistils