Ingredients for 4 servings:

• 1Lb Mezzi Rigatoni di Gragnano PGI 
• 2 leeks 
• 2 slices of rolled bacon
• 2 spring onions
• 0.33 Lb Pecorino Romano
• Saffron to taste 
• Thyme to taste
• 1 tbs EVO oil
• Salt to taste
• Black and pink pepper to tast

Directions: 

Fry the leek and spring onion cut into slices and the diced bacon in a deep pan with wide edges

Cook the pasta al dente in plenty of salted water, drain it and add it to the sauce

Mix over a low heat with the saffron dissolved in a little cup of water, the evo oil, the grated Pecorino and the ground peppercorns

Garnish with a sprig of thyme and serve