This is a recipe from my cookbook collection, and me and my family actually changed it a bit because we could.

Saffron Fettuccine

Ingredients

• 12 oz of dried fettuccine
  -pinch of saffron threads (make it a decent/good pinch, while a little goes a long ways, it gives the sauce much more flavor)
  
• 2 tbsp water
  
• 3 to 4 chicken breasts
  
• 2 tbsp olive oil
  
• 3/4 cup heavy cream (maybe even a whole cup if you want more sauce)
  
• 1/2 cup Parmesan
  
• 2 egg yolks (that's the yellow part only!)
  
• salt and pepper to taste

Instructions

1. Bring a large pan of slightly salted water to a boil. Add pasta and bring back to a boil and cook for about 8-10 minutes, or until tender.
2. At the same time as the noodles cooking, place the saffron in a separate pan and add the water (make sure the threads are all in the water, don't want them to burn). Bring to a boil (it happens fast so keep an eye on it!) and then remove from the heat and let stand for 5 minutes. (this allows the flavors and color of the saffron threads to steep into the water. Be careful not to breath in the perfume of it too much, I did that the first time we made it and got a headache. It's strong stuff!)
3. In another pan, also at the same time as the others, heat the oil and pan sear the chicken breasts. When done, pull from the pan, pat any excess oil off of the breasts and slice them into thin slices.
4. For the pan with the saffron and water, add the chicken, cream, and Parmesan cheese and return the pan to the heat. Season to taste with salt and pepper while still heating through gently, stirring until simmering. Again, remove from heat and add the egg yolks (the heat from the mixture will cook the yolks, so no worries about uncooked egg!).
5. Drain pasta and transfer to a large serving dish. Add the sauce and toss well.

This dish can have paprika added to it, and also parsley as garnishes. The flavors of it are mainly of the saffron which is a sort of, at least to me, bittersweet spice. I enjoy the dish, but wouldn't have it all the time. My parents rant and rave about it though, so it all depends on one's personal taste.

Fun Fact!

Saffron is one of the most expensive spices out there, as it is considered as the gold of spices. The threads are actually the stigmas of the purple crocus flower. Each flower only gives about 3 stigmas, and it takes about 5000 stigmas to make even a single oz of saffron! Also hence the luxury pricing of the item!