In un tegame molto capiente amalgamare ¾ della scorza di limone bio con la panna e la fecola di mais fino a quando quest’ultima si sarà sciolta, aggiungere un mestolo di brodo di carne, qualche rametto di timo e portare a bollore mescolando, quindi abbassare la fiamma e continuare la cottura fino a quando la salsa diventerà densa e cremosa. Aggiustare di sale.
Cuocere la pasta in acqua salata e scolarla al dente in una padella con un filo di olio extravergine di oliva. Aggiungere la salsa appena preparata e lo zafferano sciolto in un po' di acqua di cottura e mescolare mantecando il tutto fino al grado di cottura desiderato, e comunque non prima che la salsa si sia ben amalgamata alla pasta. Spolverare con una generosa grattugiata di rafano fresco, grattugiarvi la scorza rimanente del limone e terminare con un abbondante pizzico di Pepe della Vallemaggia.
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