Pasta with Zucchini and Speck

Method

1. Cut the speck into small sticks.
2. Heat a drizzle of olive oil in a pan over low heat and sauté the speck until the fat renders and the speck is lightly crisp. Remove the speck from the pan, leaving the rendered fat behind.
3. Add a tablespoon of olive oil to the pan and increase the heat.
4. Finely slice the zucchini and add them to the pan along with a clove of garlic. Season with salt, cover, and cook over medium heat for 3–4 minutes until tender but not mushy.
5. Bring a pot of salted water to a boil and cook the spaghetti until al dente.
6. When the zucchini are ready, lower the heat and add a ladle of pasta cooking water to the pan to deglaze and create a sauce.
7. Drain the pasta slightly underdone and transfer it to the pan with the zucchini. Add a little more pasta water and finish cooking the pasta together with the zucchini over higher heat, stirring to combine.
8. Just before serving, add the cooked speck back to the pan and toss briefly.
9. Plate the pasta and finish with freshly grated Ragusano cheese on top.