Sfera with courgette cream, crispy bacon and courgette flower petals

Cut and sauté the courgettes in a saucepan with some oil and a clove of garlic, then cover with a lid and cook until soft. Season with salt and blend using an immersion blender, adding a little oil to thicken. In a non-stick frying pan, brown the bacon without adding any more fat, until crispy. Wash and dry the courgette flower petals carefully and fry them in seed oil.

Cook your pasta in boiling salted water for 2 minutes and then drain all cooking water from the shapes (place them upside down on a clean tea towel).