INGREDIENTS (2 servings)

200 g farfalle pasta / 1 shallot / butter / extravirgin olive oil / saffron / 1 spoonful of ricotta / grated parmesan / salt

Brown the sliced shallot in a pan with oil and butter. Cook the pasta. Add a spoon of cooking water and the saffron to the pan, let it thicken and add the ricotta and salt. Take off the heat, add another spoon of cooking water and lots of grated parmesan, and mix to a cream. Drain the pasta and sauté it in the cream. Season with pepper.