Trofie with creamy zucchini and pancetta

By GialloZafferano · 30 min

Ingredients

Instructions

1. Remove the rind from the smoked pancetta, slice it into slices and then cut into strips.
2. Put the pancetta in a very large pan and cook over medium-high heat for 4-5 minutes, stirring often, until crispy. Optionally add the rind at this stage.
3. Move the pancetta to a plate lined with paper towels, leaving the cooking fat in the pan. Do not wash the pan.
4. Trim and wash the zucchini, cut them in half lengthwise and then into slices about 0.2 inches (5 mm) thick.
5. Reheat the pan with the pancetta fat and add a peeled garlic clove. Add a drizzle of oil if there is not enough fat.
6. Add the zucchini, season with salt and pepper and cook over medium-high heat for about 10 minutes until well browned.
7. Meanwhile, bring a large pot of water to the boil for the pasta.
8. 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 until smooth.
9. Once the water boils, cook the trofie, draining when al dente.
10. Pour the zucchini cream back into the pan, add the drained trofie, a small ladle of cooking water and almost all the reserved pancetta.
11. Mix well and sauté everything together. Plate, topping with the reserved zucchini, some pancetta cubes and basil leaves.

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

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