400 g egg spaghetti
1 tablespoon flour
250 ml milk
a few strands of saffron
grated cheese
a knob of butter
1 clove garlic
salt.

While cooking the pasta in plenty of boiling salted water, make the saffron cream as follows: melt the butter in a pan and brown the chopped garlic. Next add the flour, lightly cook and add the milk little by little, stirring continuously. Season with the saffron, add salt to taste and cook for a few minutes, stirring until it thickens. In a serving dish, mix the drained spaghetti with the saffron cream. Sprinkle it with the cheese and gratin if you wish. Serve hot.