Method

1

For the provolone sauce, add milk, cream and provolone cheese into a saucepan. Heat slowly and keep stirring till the cheese has fully melted.

2

Bring Plenty of water to a boil, when boiling add salt (about 3-4L water and 7g salt per L).

3

Meanwhile, add 2 tablespoons of oil into a large frying pan, add spring onion, and garlic and cook for 2 minutes, then add pancetta and cook for 2 minutes, last add zucchini and peas and cook for 2-3 further minutes. Add seasoning.

4

Add pasta to the boiling water and cook for 1-2 minutes. Drain pasta and toss in the pan for 1 minute with ½ cup of cooking water.

5

Serve on a plate, then drizzle a generous amount of provolone cheese sauce on top, a drizzle of aged balsamic vinegar and last garnish with zucchini flowers.

Prep Time15 minsCook Time10 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 300 g Chef Luca Ciano’ tagliatelle or 400g dry pasta of your choice
 80 g pancetta, thinly sliced
 ½ bunch spring onion, thinly chopped
 1 punnet zucchini flowers, zucchini sliced and flowers torn
 150 g fresh peas or frozen
 250 g fresh cream
 100 g fresh milk
 200 g provolone valpadana mild, grated
 ¼ cup toasted hazelnuts, roughly chopped
 25 ml ‘Chef Luca Ciano’ Extra Virgin Olive Oil
 40 ml aged balsamic vinegar, good quality
 Salt & pepper

Ingredients

 300 g Chef Luca Ciano’ tagliatelle or 400g dry pasta of your choice
 80 g pancetta, thinly sliced
 ½ bunch spring onion, thinly chopped
 1 punnet zucchini flowers, zucchini sliced and flowers torn
 150 g fresh peas or frozen
 250 g fresh cream
 100 g fresh milk
 200 g provolone valpadana mild, grated
 ¼ cup toasted hazelnuts, roughly chopped
 25 ml ‘Chef Luca Ciano’ Extra Virgin Olive Oil
 40 ml aged balsamic vinegar, good quality
 Salt & pepper

Directions

1

For the provolone sauce, add milk, cream and provolone cheese into a saucepan. Heat slowly and keep stirring till the cheese has fully melted.

2

Bring Plenty of water to a boil, when boiling add salt (about 3-4L water and 7g salt per L).

3

Meanwhile, add 2 tablespoons of oil into a large frying pan, add spring onion, and garlic and cook for 2 minutes, then add pancetta and cook for 2 minutes, last add zucchini and peas and cook for 2-3 further minutes. Add seasoning.

4

Add pasta to the boiling water and cook for 1-2 minutes. Drain pasta and toss in the pan for 1 minute with ½ cup of cooking water.

5

Serve on a plate, then drizzle a generous amount of provolone cheese sauce on top, a drizzle of aged balsamic vinegar and last garnish with zucchini flowers.

Fresh Tagliatelle with Zucchini Flowers & Mild Provolone Sauce