Creamy Paccheri with Speck and Zucchini

Paccheri are a type of pasta typically from Campania, much loved for its ability to hold sauces. The recipe for creamy paccheri with speck and zucchini is a perfect combination of delicate and smoky flavors. Here’s how to prepare them.

Ingredients

• 350 g paccheri
• 2 medium zucchini
• 150 g sliced speck
• 200 ml cooking cream
• 1 small onion
• Extra virgin olive oil
• Salt
• Freshly ground black pepper
• Grated parmesan (to taste)
• Fresh basil (a few leaves for garnish)

Preparation

1. Bring a large pot of water to a boil for the pasta, salting it when it starts to boil, and cook the paccheri according to the package instructions until al dente.

2. Meanwhile, wash and cut the zucchini into rounds or half-moons not too thick, so they cook evenly and quickly.

3. Cut the speck into strips or cubes, according to preference.

4. Peel and finely chop the onion, then sauté it in a large skillet with a drizzle of extra virgin olive oil over medium-low heat until it becomes translucent without browning.

5. Add the zucchini to the skillet with the onion and sauté for a few minutes until they start to soften. Then add the speck and let it brown to release its smoky aroma.

6. Pour the cooking cream into the skillet with the zucchini and speck, stir everything together, and let it cook for a few minutes until the cream thickens slightly. Season with salt and pepper to taste.

7. Drain the al dente paccheri and transfer them to the skillet with the sauce, stirring gently to combine the pasta with the zucchini and speck cream.

8. Serve the paccheri immediately while hot, garnished with grated parmesan if desired, and a few fresh basil leaves for a touch of color and freshness.

Trivia

Speck is a cured meat typical of the Alto Adige regions, and I recommend seeking out the PDO version, which guarantees superior flavor and quality. The contrast between the slightly smoky taste of the speck and the sweetness of the zucchini makes this dish particularly harmonious.