Start by cooking the guanciale slowly until it renders its own fat and comes crispy, remove from pan and set aside, reserve the obtained fats. 

Meanwhile start cooking the pasta in boiling salted water. 

Transfer the ricotta to a mixing bowl, whisk until creamy, stir in the parmesan, saffron, rosemary and parsley. Stir in a ladle full of cooking water until it becomes the consistency of double cream.

Pour the ricotta cream into the reserved pan, toss in the drained cooked pasta and cook until pasta is coated and sauce thickens. Serve whilst still hot sprinkled with the crispy guanciale.