INGREDIENTS

For 4 people

300 g of spaghetti,

100 g of bacon or smoked bacon,

2 egg yolks,

black pepper,

a pinch of salt,

80 g of Grana Padano PDO “Riserva”,

100 ml of fresh cream with 20% fat,

a pinch of saffron

PREPARATION

Cut the bacon into strips

Brown it over high heat in a large pan until it is just golden and crunchy.

Beat the egg yolks with the cream, black pepper, a pinch of salt, a sachet of saffron and the Grana Padano D.O.P.

Cook the pasta in plenty of boiling salted water

Drain it “al dente” rather moist.

Put it in a pan with the bacon

Add the cream and mix over low heat until the sauce thickens, avoiding scrambling the egg yolks.

Serve the pasta well tied and creamy.

If desired, sprinkle with more Grana Padano D.O.P. Rice