Spaghetti with Robiola, Saffron, Almonds, and Sun-Dried Tomatoes

Ingredients

• 375 g Spaghetti (The source indicates 350–400 g.)
• 250 g Robiola
• 2 bustine Saffron (Approximately 0.3 g total, based on the typical size of saffron sachets.)
• 50 g Almonds (A handful, as indicated by the source.)
• 60 g Sun-dried tomatoes (A handful; estimated quantity. If stored in oil, drain them before use.)
• 2 tbsp Extra-virgin olive oil (Estimated quantity; also use for toasting the almonds and seasoning the tomatoes, if needed.)
• 40 g Parmigiano Reggiano (Grated; estimated quantity.)
• 1 tsp Thyme (Fresh leaves or dried; estimated quantity.)
• Salt (As needed, for the pasta water and to adjust the seasoning.)
• Black pepper (As needed, freshly ground.)
• Pasta cooking water (Reserve before draining; it will be used to loosen the robiola and make the sauce creamy.)

Steps

1. 1

   Bring a large pot of water to a boil. Salt the water once it is boiling and cook the spaghetti according to the time indicated on the package, stirring during the first few minutes to prevent it from sticking.

2. 2

   Meanwhile, cut the sun-dried tomatoes into strips or small pieces. Coarsely chop the almonds, leaving some pieces large enough to add crunch.

3. 3

   Heat a drizzle of extra-virgin olive oil in a large skillet over medium heat. Add the almonds and toast them for 2–3 minutes, stirring frequently, until golden and fragrant.

4. 4

   Add the sun-dried tomatoes and thyme to the skillet. Sauté for about 1–2 minutes, allowing the flavors to meld without burning the almonds.

5. 5

   Place the robiola in a bowl. Add the saffron and a few tablespoons of hot pasta cooking water, then stir until smooth and evenly yellow.

6. 6

   Reserve at least 1 cup of pasta cooking water, then drain the spaghetti al dente. Transfer it directly to the skillet with the almonds and sun-dried tomatoes.

7. 7

   Add the robiola and saffron cream to the spaghetti. Add a little pasta cooking water at a time and stir vigorously to combine the sauce and create a velvety consistency, without letting it dry out.

8. 8

   Turn off the heat and stir in the grated Parmesan. Adjust the consistency with more pasta cooking water, if necessary, then season with salt and pepper.

9. 9

   Serve the spaghetti immediately while very hot, finishing with additional thyme, a few crunchy almonds, Parmesan, and one final grind of pepper.

Notes

The description provides the ingredients but not the video's instructions; the timings, unmeasured ingredient quantities, and technique have been cautiously reconstructed. Always reserve the pasta cooking water: the starch helps emulsify the robiola and keep the sauce creamy.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian
• quick
• creamy
• stovetop
• weeknight