Pasta with Zucchini
Submitted by gaysch
Penne pasta tossed with crispy pancetta, julienned zucchini sauteed over high heat, heavy cream, and freshly grated Parmesan. A five-ingredient Italian pasta ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minFive real ingredients, 30 minutes, and a pasta that tastes like you spent the afternoon on it.
The pancetta goes in first. Sautee it until the fat renders out and the meat turns clear and slightly crisp. Then remove it and drain off that fat. You want the clean flavor of olive oil for the zucchini, not the heaviness of pork grease.
Julienned zucchini hits the pan over high heat with garlic. High heat is key. Low heat steams the zucchini into a watery mess. You want it hot and still slightly firm, with a bit of color on the edges.
A splash of cream ties the whole dish together when it’s tossed with the hot pasta. The starchy pasta water and the cream emulsify into a light, clingy sauce that coats every piece of penne. Pancetta goes back in with a shower of freshly grated Parmesan, and that’s it.
Pro Tips
- Drain the julienned zucchini well before cooking. Zucchini holds a lot of water. Excess moisture will cause it to steam instead of sear.
- Sautee the garlic for just a moment as the recipe says. Burnt garlic is bitter and ruins the whole dish.
- Save a cup of pasta cooking water before draining. If the sauce feels too thick after tossing, a splash of starchy water loosens it up beautifully.
Variations
- Use guanciale instead of pancetta for a more traditional Roman approach.
- Add a handful of fresh basil or mint right before serving for a summery brightness.
- Swap cream for a squeeze of lemon juice and extra pasta water for a lighter, dairy-free version.
Ingredients
Directions
Heat a large frying pan and sauté the pancetta until clear.
Remove the meat and fat from the pan.
Drain and discard the fat and set the meat aside. Add the olive oil to the pan and sauté the garlic for just a moment.
Add the well-drained zucchini and sauté over high heat until the zucchini is hot but not mushy.
Add the cream and stir. Cook the pasta (I prefer penne with this dish) and toss the above with the cooked pasta, adding the pancetta, cheese and salt and pepper to taste.
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