Spaghetti with saffron ricotta cream, courgettes and speck petals

First, put the water for the pasta on to boil and in the meantime, wash and trim the courgettes and cut them into julienne strips.

Take the speck slices and fry them in an air fryer at 180°C (350°F) for 10 minutes, or until crispy. (If you don't have an air fryer, you can do the same in a convection oven at 180°C (350°F).) Once ready, chop finely with a knife and set aside.

The water will be boiling, add salt and throw in the pasta. Meanwhile, heat a drizzle of oil in a sauté pan and cook the zucchini until crispy… it will only take a few minutes.

Sift the ricotta through a sieve and add a sachet of saffron diluted with a little of the cooking water. Mix everything together until it becomes creamy.

Once the pasta is ready, drain it directly into the pot with the zucchini and add a pinch of pepper. Then, remove from the heat, add the ricotta and saffron cream and mix everything together. If the pasta is too dry, add a little of the cooking water to make it creamier.

Finally, plate your spaghetti, sprinkling them with crispy speck.