|Vermicelli/Spaghetti||1 Pound (500 Gram)|
|Olive oil||30 Milliliter (1 Tablespoon)|
|Saffron filaments/1/4 teaspoon saffron powder||1 Teaspoon|
|Hot stock||1 Teaspoon (For Dissolving The Saffron Filaments)|
|Chopped parsley||60 Milliliter (4 Tablespoon)|
|Courgette flowers/Marrow / squash flowers||8|
|Stock||1⁄3 Pint (200 Milliliter / 1 Cup)|
|Freshly grated parmesan||1 1⁄2 Ounce (40 Gram)|
|Black pepper||To Taste|
Heat the oil and fry the chopped onion gently until soft.
Add the saffron dissolved in the hot stock, the parsley and the chopped courgette flowers.
Cook for 10 minutes.
Process or blend with the stock, then return to the pan to keep warm.
Cook the pasta, following the packet directions carefully to avoid overcooking.
Remove the sauce from the heat and add the egg yolk, freshly grated cheese and seasoning to taste.
Drain the pasta, pour on the sauce, mix thoroughly and serve.