- 120 ml broth
- 150 g smoked bacon
- 200 ml heavy cream
- 100 g Parmigiano Reggiano cheese
- 400 g brown rice penne
- 0,25 g saffron threads
Turn on the oven grill and bring it to maximum temperature. In a large pot, heat plenty of water and bring it to a boil, add salt and cook the penne very al dente.
In the meantime, roast the bacon in a non-stick frying pan until crispy. Drain the pasta “al dente” and pour it onto a baking tray. Add the saffron broth you will have previously prepared to the frying pan (read our article “How to use saffron in stigmas”). Pour the bacon and saffron cream on the pasta. Sprinkle with Parmesan cheese and bake till a golden crust has formed. Serve hot.