Pasta with creamy courgettes and crispy speck

Prepare all the weighed ingredients.

Cut the speck slices into strips and brown them in a non-stick pan, without any seasoning, until crispy, then set aside.

Using a mandolin, slice the courgette and then sauté it for 5 minutes in the pan with the speck with just a tablespoon of extra virgin olive oil and a pinch of salt.

Transfer to a blender together with the robiola, grated cheese and desalted capers.

Blend everything roughly to keep some "chewable" pieces of courgette.

Pour everything into a bowl, adding a little of the pasta cooking water until you obtain a creamy mixture. Drain the pasta and add it to the mixture once cooked al dente.

Mix everything together and serve with crispy speck and a handful of chopped pistachios.