- 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
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.
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