1 package, approx. 3.5oz (100g) Italian parma ham (or bacon bits)
20-30 saffron threads
2/3 cup heavy cream
1/2 cup shredded parmesan
1 egg yolk
salt and pepper to taste
- Prepare all the ingredients. Start boiling water, add the pasta and cook until it is al dente.
- Cut the ham into small pieces. Put the saffron threads into a mortar and pestle and grind them to a powder, then add 2 tablespoons of hot water (the hot pasta water is perfect for it) and wait until the threads dissolve.
- Put the saffron water into a small pot and bring to a boil, then add the ham and cook on low heat for about a min. Next add the cream and parmesan and bring to a boil, then stir in the egg yolk and immediately remove from the heat.
- Spoon over individual servings of pasta, sprinkle with shredded parmesan, salt and pepper to taste