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