Positano Pasta

Once the water is rapidly boiling add the pasta. Cook the pasta until ‘al dente’ (roughly 10 mins). Tip: ‘Al dente’ simply means the pasta is cooked through but has a hint of firmness left in the middle.

Heat ½ tbsp of olive oil in a nonstick frying pan on medium-high heat. Once hot add the pancetta and cook until it is a little bit crispy around the edges. Remove and keep to the side but do not wash the pan.

Using the same pan on medium heat add the courgettes and cook them while you move to step 5. Season with ¼ tsp of salt and a few good grinds of black pepper.

Peel the garlic cloves and place them under the flat side of your knife on the work surface. Give the flat of your knife a little whack with the heel of your hand to lightly crush the garlic. Add the garlic to the courgettes and continue to cook for another few mins. Tip: The courgettes need to be cooked for around 4 mins in total to keep their crunch.

Add the pancetta back into the pan. Add 4 tbsp of the pasta water to the pan and bring it up to a rapid bubble before turning off the heat.

Drain the pasta and add it to the pan. Tear up the mozzarella into teaspoon sized pieces and toss it into the pasta. Tear up the basil leaves and add this at the last second together with the pecorino.