Creamy saffron spaghetti

Fill a stock pot a little over halfway with water, season generously with sea salt and heat on high.

Heat a large fry pan over medium heat with the olive oil.

Finely chop the onion and roughly chop the garlic.

Add the onion and garlic to the pan and stir continuously 3 to 4 minutes until the onion is translucent.

Add the flour and stir continuously 1 to 2 minutes to cook off its raw flavour.

Add the milk, the vegetable broth and the saffron threads.

Stir gently 3 to 4 minutes until slightly creamy; run a spoon through it and the pan bottom should show.

Season the sauce with sea salt and black pepper, mix, and lower to low heat.

Add the spaghetti to the boiling water, stirring every couple of minutes so it does not stick.

Cook about 10 minutes to al dente, checking the package instructions.

Transfer the pasta straight from the pot into the sauce; a little starchy water carrying over helps the sauce.

Turn off the heat, mix, and take the pan off the stove top.

Finely grate in the cheese and add the chopped parsley, then mix; add the cheese only off the heat or its fats separate.

Plate and top with a kiss of sweet smoked paprika and fresh parsley.