Ingredients

• 350 g long pasta type ziti
• 250 g fresh cream
• 50 g grated pecorino
• 50 g Sardinian pecorino
• 30 g sliced ​​almonds
• 2 "trumpet" courgettes
• 2 slices of speck
• 1 clove of garlic
• extra virgin olive oil
• salt
• pepper

To prepare the ziti with «trombette di Albenga, pecorino and speck, bring the cream to a boil, turn off, add the peeled garlic clove and the grated pecorino, mix and keep the cream aside.
Cut roll the courgettes into small pieces and sauté them in a veil of oil until they are cooked al dente.
dried bacon in the microwave at maximum power for 1 minute: it must become crispy. Then cut it into strips.
Boil the pasta in boiling salted water, drain well al dente, keeping aside a ladle of cooking water; stir in the pecorino cream and, if needed, add a little cooking water. Complete with courgettes, speck, toasted and chopped almonds, Sardinian pecorino crumbs and pepper.

Other Recipes you can read:

• Savory strudel with courgettes, ham and cheese – Italian cuisine ..

  The savory strudel with courgettes, ham and cheese is a tasty and versatile option to enrich your table with authentic Italian flavours. With few ingredients...

• Pasta asparagus and speck – Recipe by – Italian ..

  First of all, wash the asparagus, clean them by removing the lower part of the stem and cut them into rounds, keeping the tips whole to be able to ..

• Watercress and cheese soufflé recipe – Italian cuisine reinvented by ..

  Of French origin, the soufflé it is a classic kitchen preparation that can be made with many ingredients for a different dish every time. In today's recipe we ..