In a mortar pestle or small bowl, crush the saffron threads with a pinch of coarse salt.

Transfer the ground saffron to a small size bowl and add the hot water, cover, and allow to bloom for about 5 minutes.

In large pan on medium heat, add the cold butter in two parts

Bring a large pot of salted water to a rolling boil and cook the pasta for 1-2 minutes shy from al dente.

While the pasta is cooking, heat 2 tbsp. of cold Danish Creamery salted butter with Aleppo chili pepper (optional) in a pan over medium heat, stirring occasionally, until butter is melted.

Now add the ½ cup cream to the butter to stop it from browning and bring to a simmer. Whisk remaining 2 tablespoons of butter into the cream mixture 1 tbsp at a time, making sure that each butter is melted before adding the second one. This method helps to emulsify the sauce.

Pour the saffron and water mixture and stir. Add the minced garlic, freshly ground black pepper, and stir.

Add the pasta to the sauce and cook for another 1-2 minutes, gently stirring to evenly cook. Add additional ¼ cup of pasta water, if needed, for extra sauciness.

Taste the pasta and add additional seasoning to your liking.

Serve the pasta with additional saffron threads for garnish and Aleppo chili pepper and enjoy immediately.