Fresh Tagliatelle with Zucchini Flowers & Mild Provolone Sauce

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

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

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.

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.

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.