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A super creamy pasta that will win you over, enriched by the sweetness of the zucchini and the bold flavor of the bacon.
In a pan, brown the bacon and drain it once crispy, leaving the fat in the pan.
In the same pan, sauté the chopped onion and add the sliced zucchini until they soften.
Add the bacon.
While the trofie are cooking, dissolve the saffron in a little cooking water and mix it with the robiola until you get a fairly fluid cream.
Drain the trofie al dente, pour them into the pan and add the robiola cream.
Finish by tossing with Parmesan.
Consume within 2 days
You can use speck instead of bacon!
Italia, Lazio
| Energy (kcal) | 206.31 |
| Carbohydrates (g) | 15.57 |
| of which sugars (g) | 1.95 |
| Fat (g) | 12.56 |
| of which saturates (g) | 5.36 |
| Protein (g) | 7.21 |
| Fibre (g) | 1.26 |
| Salt (g) | 0.31 |
