Beat the egg yolks with the cream, Grana Padano, black pepper, saffron and a pinch of salt.
Chop the bacon and fry until golden and crunchy. Leave to one side while cooking the pasta “al dente”, in a lot of salted, boiling water. Drain but keep a little cooking water. Mix the spaghetti in the frying pan with the bacon and fold in the egg mixture. Heat gently for a few moments, trying to avoid the egg becoming scrambled. It should have a creamy look.
Sprinkle, if desired, with more grated Grana Padano.