Pasta Alla Milanese

Preparation:

Preparation: Put the broth to boil; peel the onion, wash it and chop it. In a saucepan, fry the onion in 20 g of butter, add the pasta and brown it, stirring with a wooden spoon. Pour a couple of ladles of boiling broth, add the saffron dissolved in a little broth and let it absorb over moderate heat. Bring the preparation to the boil, adding a ladle of broth at a time. When the pasta is cooked al dente, remove it from the heat, stir in the remaining butter and parmesan cheese and serve.