½ cup Pecorino or Manchego cheese (sheep’s milk cheese), grated
Cracked black pepper, to serve
Cook pasta in a large pot of boiling water for 10-12 minutes, until tender. Drain.
Meanwhile, heat oil in a frying pan over medium-high heat. Add onion and garlic and cook for 2-3 minutes, until softened. Add bacon and thyme and cook for a further 2 minutes. Sprinkle with flour and stir to combine.
Remove from heat and slowly pour in milk, stirring constantly. Return to medium heat and cook for 4-5 minutes until thickened. Add zucchini and cook for 5 minutes. Season to taste.
Stir in cheese and pasta. Serve your pasta alfredo immediately with cracked black pepper.