Start cooking the spaghetti in boiling water.

Meanwhile, wash the small onion (or half big onion), dry and chop it. Put in pan the choppen onion, the bacon and the extra virgin olive oil, sauté for 5 minutes on medium-low heat.

Then add the cooking cream and the saffron and continue cooking on low heat.

On a different pan, you can cook a couple strips of pancetta (bacon) and add them on the rice when you serve it.

Drain the spaghetti and put them in the pan with the saffron cream, continue cooking for 1 minutes and amalgamate well the pasta with the sauce. Serve in a dish and season with truffle olive oil.