Heat up butter and onion in a pan over medium-low heat until onion is tender and translucent.

Then, parboil spaghettini (only for about 30 seconds), and strain and fold into onion and butter.

​

Fold in broth one ladle full at a time and make sure it’s well-incorporated and mixed in with the pasta in between, creating a creamy, delicate sauce. Stir in parmesan cheese along with salt, pepper, and additional saffron, if desired.

​

Serve as a side dish, or with sautéed summer vegetables stirred in, and garnish with additional parmesan.

​

Serves 3.