Swiss fettuccine with saffron


Saffron is used to flavor food and to color it pale golden yellow. Turmeric is often suggested as a substitute for saffron. Although turmeric adds a similar pale yellow color, the flavor is completely different.


1⁄2 lb pork (ground)
1⁄2 t basil (dried sweet basil)
3 c broth (chicken broth)
2 1⁄2 T corn starch
1⁄2 c cream (light cream)
1⁄2 t saffron (strands, loosely packed)
6 T cheese (grated Parmesan)
  seasoning (salt and peppr to taste, white pepper is best)
8 oz pasta (fettuccine)


  1. Prepare fettuccine according to package instructions. Drain and keep warm.
  2. Brown pork in a large skillet, stirring constantly, then drain drain excess fat. Add chicken stock, lower heat and simmer gently for 10 minutes.
  3. Blend cornstarch and cream. Add this mixture to the simmering pork a little at a time, stirring continuously. The sauce will soon - about 1-2 minutes - become thick and creamy.
  4. Turn heat to lower and add saffron, stirring until blended. Let the sauce simmer, uncovered, until ready to serve.
  5. Distribute pasta among 4 serving bowls. Ladle saffron sauce over noodles, sprinkle some basil and top with cheese.
  6. Serve warm.
4 servings
Preparation time
Cooking time
Total time
25 minutes