Pasta with Ricotta and Saffron

Name: Pasta with Ricotta and Saffron
Ingredients: 11 ounces (320 grams) short, ribbed tube pasta such as penne, ditalini or mezze maniche; A pinch of saffron threads infused in a few tablespoons of hot water; 2 tablespoons olive oil; 3 1/2 ounces (100 grams) guanciale (pancetta or fresh bacon can replace if unavailable); 11 ounces (320 grams) firm, fresh ricotta (sheeps milk ricotta is preferable); Salt and pepper to taste; A handful of Pecorino cheese (or Parmesan or Grana if unavailable), to serve