Pasta Fast

Method

1. Finely chop the shallot.
2. Heat a drizzle of extra virgin olive oil in a pan over medium heat. Add the shallot and sauté gently, adding a splash of water to prevent burning, until softened.
3. Cut the zucchini in half lengthwise, then quarter. Remove the inner seeds and cut the flesh into small cubes.
4. Cut the speck into small cubes; set aside. Do not cook it yet.
5. Add a knob of butter to the shallot and let it melt.
6. Add the zucchini cubes to the pan. Sauté for about 2 minutes, until just tender but still crunchy. Do not overcook.
7. Bring a large pot of salted water to a boil and cook the penne according to package directions, but 1–2 minutes less than al dente. (Chef uses 8 minutes for his pasta.)
8. To the pan with zucchini, add a spoonful of cream cheese (such as Philadelphia) and let it melt into the zucchini. Add a splash of pasta water if needed.
9. Add a pinch of saffron to the pan and stir; let it infuse for a minute.
10. Add the raw speck cubes to the pan; toss to combine. Do not cook the speck further.
11. Taste and add salt if needed (the speck is already salty). Grate in a little black pepper.
12. Drain the pasta, reserving some pasta water. Transfer the pasta to the pan with the sauce.
13. Finish cooking the pasta in the sauce over high heat for about 2 minutes, adding reserved pasta water as needed to maintain a creamy consistency.
14. Remove from heat. Add a generous grating of Parmesan cheese and toss well.
15. Serve immediately in a white plate.