Spaghetti carbonara with grana padano

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

Chop the bacon and fry until golden and crunchy.

Leave to one side while cooking the pasta “al dente”, in a lot of salted, boiling water.

Drain but keep a little cooking water.

Mix the spaghetti in the frying pan with the bacon and fold in the egg mixture.

Heat gently for a few moments, trying to avoid the egg becoming scrambled. It should have a creamy look.

Sprinkle, if desired, with more grated Grana Padano.