Pasta with zucchini and smoky pancetta

By GialloZafferano · 30 min

Ingredients

Instructions

1. Remove the rind from the smoked pancetta, slice it into slices and then cut those into strips.
2. Cook the pancetta in a very large pan over medium-high heat for 4-5 minutes, stirring often, until crispy. The rind can be added at this stage too for extra flavor.
3. Move the pancetta to a plate lined with paper towels, leaving the cooking fat in the pan. Do not wash the pan.
4. Wash and trim the zucchini, cut them in half lengthwise, then slice about 0.2 inches (5 mm) thick.
5. Reheat the pan with the pancetta fat, add a peeled garlic clove and a drizzle of oil if there is not enough fat. Add the zucchini, season with salt and pepper, and cook over medium-high heat for about 10 minutes until well browned.
6. Meanwhile, bring a large pot of water to the boil for the pasta.
7. Transfer three-quarters of the zucchini to a tall narrow container. Add the basil leaves and a ladle of cooking water, then blend with an immersion blender.
8. When the water boils, cook the trofie until al dente.
9. Return the zucchini cream to the pan, add the drained trofie, a small ladle of cooking water and most of the reserved pancetta. Toss well and sauté to combine.
10. Plate the pasta topped with the reserved zucchini, some pancetta pieces and basil leaves.

Summarized from GialloZafferano's video. Watch it for the details.

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