Ingredients (4 people)
300g / 11oz of pasta
1 garlic clove
4 tablespoons olive oil
3 tablespoons flour
½ liter of milk
Saffron salt Safrante
2 egg yolks
100g / 4oz grated Emmental cheese
Saffron filaments Safrante
Preparation
– Boil the pasta in salted water with saffron salt until “al dente”. Refresh it under cold running water, drain it, and set aside.
– To prepare the saffron cream, bronw the chopped garlic in a pan with 4 tablespoons of olive oil.
– Add the flour, sauté and add the milk slowly, stirring constantly, so as to produce a light bechamel sauce. Season it with saffron Safrante and let it boil for the saffron to color the sauce. Put a pinch of saffron salt Safrante and cook for 2 minutes, stirring until thickened.
– Mix well drained pasta into the sauce, add the yolks, sprinkle with the grated Emmental cheese and mix well.
– Serve hot.