Ingredients Jump to Instructions ↓

  1. 1/2 cup 73g / 2.6oz Coarsely chopped pancetta - seenote

  2. 1/4 cup 59ml Olive oil

  3. 3 Garlic cloves - chopped fine

  4. 1 1/2 lbs 681g / 24oz Zucchini - cut julienne and drained well

  5. 1/2 cup 118ml Whipping cream

  6. 1/3 cup 48g / 1.7oz Freshly grated parmesan cheese

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 1 lb 454g / 16oz Dry pasta - penne preferred

Instructions Jump to Ingredients ↑

  1. * Note: American bacon will work, but the flavor is very different.

  2. Heat a large frying pan and saute the pancetta until clear. Remove the meat and fat from the pan. Drain and discard the fat and set the meat aside.

  3. Add the olive oil to the pan and saute the garlic for just a moment. Add the well-drained zucchini and saute over high heat until the zucchini is hot but not mushy. Add the cream and stir.

  4. 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. This recipe serves 6 as a dinner course or 8 as a pasta course.


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