Tagliare la zucca a fettine di 2-3 mm di spessore utilizzando una mandolina (o un coltello ben affilato), riunirle in una pentola, coprirle con acqua, aggiungere sale, pepe, un filo di olio extravergine di oliva, lo zafferano e il rosmarino, quindi cuocere fino a quando la zucca risulterà morbida. Lavorare con un frullatore a immersione aggiungendo un altro filo di olio extravergine di oliva a crudo, fino a ottenere una crema omogenea e liscia.
Unire il latte alla polpa di zucca e cuocere per altri 15 minuti, mescolando continuamente, sino ad ottenere una crema liscia e vellutata. Mantecare con il formaggio Parmigiano Reggiano grattugiato e aggiustare di sale e di pepe.
Cuocere la pasta in abbondante acqua salata, quindi scolarla e aggiungerla alla crema di zucca.
Servire la pasta allo zafferano con la crema di zucca ben calda, condita con una macinata di pepe e un filo di olio extravergine di oliva a crudo.
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