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Ingredients

• 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

Description

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