Bring plenty of salted water to a boil and cook the fusilli al dente .
Cooking the courgettes :
Wash and cut the courgettes into thin rounds. Heat the extra virgin olive oil in a pan and add the courgettes. Cook for 8-10 minutes until lightly browned.
Browning the speck :
In a separate skillet, brown the speck over medium heat until crispy. The speck adds a smoky note that enhances the creaminess of the robiola.
Making the robiola sauce :
Drain the fusilli and mix them with the zucchini and speck. Add the robiola and a little of the pasta cooking water to create a creamy sauce.
Sealing and service :
Garnish with basil or mint and finish with a drizzle of raw oil.
