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  • Writer's pictureargyleaustraliansaffron

Saffron & Cardomom Pasta (by Sarah McKenzie)


  • 6-8 strands of saffron steeped in 3 Tbsp of hot water for 2 hours prior to cooking

  • 20g Butter

  • 1 Tbsp olive oil

  • 1 x eshallot - diced

  • 1 x Garlic clove - diced

  • Zest of one lemon

  • 1 x cardamom pod

  • 150ml white wine

  • 300ml cream

  • 1/4 cup grated pecorino

  • Chives - chopped

  • 300g of pasta, dried or freshly made


  1. Place oil & butter into a large fry pan

  2. Add eshallot, garlic and lemon zest, gently fry until lightly golde

  3. Add cardamom pod gently fry for 1-2 mins

  4. Add white wine and saffron water and simmer on high heat until wine have reduced by 2/3rds

  5. Add cream and simmer over medium heat until starting to thicken

  6. Add pecorino cheese to the sauce, season with pinch of salt

  7. Add cooked pasta directly from the cooking water

  8. Stir consistently until sauce has thickened and coats the pasta. Remove cardamom pod

  9. Serve immediately with extra pecorino cheese & a sprinkle of chives

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