Step 1: In a bowl, combine 5 egg yolks with 5 tablespoons of sugar and the seeds from a vanilla pod. Place the bowl over a pot of simmering water and stir continuously for a few minutes until the mixture thickens. Add a few saffron pistils to the cream and set it aside.

Step 2: Cook the pasta in a pot of boiling water, following the instructions on the package.

Step 3: Grate the zest of one lemon and add half of it to the cooked cream.

Step 4: In a separate bowl, mix 2 tablespoons of cream cheese with a pinch of cinnamon and the remaining lemon zest.

Step 5: Chop the hazelnuts, drain the cooked pasta, and prepare the ingredients for plating.

Step 6: On a plate, place the cooked pasta, cover it with the Zabaione cream, and garnish with hazelnuts, saffron pistils, and the cream cheese mixture with lemon.

Enjoy!