Pasta with Speck and Zucchini

Method

1. Grate one zucchini using a coarse grater and set aside.
2. Cut the remaining two zucchini into slices or cubes. In a pan, sauté them over high heat with a little oil until slightly charred and tender. Remove and set aside.
3. Finely chop the shallot (or red onion). In a pan with oil, sweat the shallot over low heat for about 20 minutes, adding a splash of water if needed, until soft and translucent.
4. Add the braised zucchini back to the pan with the shallot.
5. Add the speck (cut into strips or cubes) to the pan and cook for about 3 minutes until crispy.
6. Meanwhile, cook the pasta in salted boiling water until al dente.
7. Drain the pasta and add it to the pan with the speck and zucchini. Toss to combine.
8. Add a little pasta cooking water if the mixture seems dry.
9. Add the fresh thyme leaves (from 4 sprigs) and the reserved raw grated zucchini. Season with salt and pepper.
10. Serve immediately.