Fresh Pasta taste better but this is ready made dried egg pasta.... and still taste delicious. Use good quality saffron and if possible home made chicken stock. Pappardelle are pasta ribbons which I think are the perfect match to this creamy yellow sauce.
500g Egg Pappardelle
300g button mushrooms
generous pinch of saffron
1 small onion finely chopped
100g smoked bacon or pancetta cubed
1 cup chicken stock
2 tbsp hot water
100ml single cream
Salt & Pepper
Parmesan shavings to finish
Put saffron in a small bowl and pour over hot water to infuse and release the golden colour. Slice mushrooms and set aside. Heat a large frying pan, add pancetta and fry until fat is rendered. Add finely chopped onion and fry until golden. Add mushrooms and fry for further two minutes. Add chicken stock, saffron water, and cream then reduce heat and simmer gently for 5 minutes. Meanwhile, bring a large pan of salted water to a boil and add pappardelle. Cook for five to six minutes or until al dente. Lift pasta and transfer to sauce. Toss gently on low heat so that sauce is nearly absorbed. Serve topped with parmesan shavings.
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