Ingredients
300 g ridged pasta quills
1 small bag of saffron
1/2 cup of cream
80 g bacon cubes
1 small amount of meat extract
50 g Parmigiano cheese
30 g butter
salt and black peppercorns
Preparation:
Sauté the bacon in a non-stick frying-pan; melt the butter in a separate pan and add the cream. Dissolve the meat extract in in hot water and blend in the saffron; add to the cream and reduce. Cook the pasta al dente, drain and mix with the saffron sauce. Add the crispy bacon and the cheese and grind some pepper over it. Cover all the ingredients with tinfoil and place in a pre-heated oven at 250° C for 5 minutes.
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