Brown the speck and the chopped up onion in a pan with a little bit of olive oil.

Once browned the onion, add the thin sliced zucchini.

Waiting for the zucchini to cook, add to the half glass of milk the Zafferano and parmigiano.

Toward the end of the zucchini cooking, pour the pasta in the boiling water.

Add the milk, zafferano, parmigiano compound to the pan. Thin with cooling water. Season of your choosing.

Pull out the pasta from water two minutes before the suggested cooking time and pour it in the pan with the prepared sauce.

Continue blending till the padta complete cooking. If necessary add some milk to avoid the sauce to burn.