Cut the meat into pieces, season with salt and pepper.
Brown in the oil with the onion. Add the beans and cover with water.
When the water boils, cover the container and simmer over low heat for about 1 hour stirring occasionally and add water if necessary. In the meantime, boil the water and pour the Tagliatelle Randa pasta in boiling salted water for 15 minutes.
Drain, add saffron and grated cheese and 1 / 2 spoon of butter.
Boil 2 or 3 of the remaining eggs. Add the diced Swiss cheese, salt, pepper and mix. Butter the baking dish for the mixture and put it in the preheated oven for 20 minutes.
When the pasta color becomes golden remove from the oven and pour into a dish.