• Salt
• 1 pound egg tagliatelle, such as Delverde
• 2 1/2 cups chicken stock (or water)
• 1/2 cup white wine
• 1 small onion, peeled and quartered
• 1 carrot, peeled and quartered
• 1 small rib celery, quartered
• 4 cloves garlic, smashed
• 1 large curl each lemon and orange zest
• 2 pinches saffron threads (about 30), plus more for garnishing
• 6 tablespoons butter
• 1 1/2 teaspoons poppy seed
• 1 cup freshly grated Pecorino Romano cheese

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a little of the starchy cooking water.


While the pasta is working, in a large, deep skillet, combine the stock (or water), wine, onion, carrot, celery, garlic, citrus zest and saffron; season lightly with salt if using stock, or more heavily if using water. Bring to a boil and let reduce very rapidly to 1 1/2 cups, 15-20 minutes. Strain and return to the pan. Stir in the butter to melt over low heat.


Add the pasta, poppy seeds and some cheese to the sauce. Toss for 1-2 minutes to combine. Serve with the remaining cheese and garnish with a few extra threads of saffron.

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