- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound penne
- 3 medium zucchini
- 6 ounces pancetta, diced
- 1/4 cup olive oil
- 1 small onion, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Parmigiano-Reggiano, grated
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- Bring a large pot of salted water to a boil.
- Rinse the zucchini under cold water and cut into thin strips.
- In a large skillet over medium heat, sauté the onion in olive oil until translucent. Add the pancetta and cook until golden.
- Add the zucchini and salt and pepper. Allow the zucchini to soften and turn golden.
- Cook the pasta until al dente and drain. Add the pasta to the skillet with the zucchini mixture and cook together for a couple of minutes. (If the mixture seems dry, add a few tablespoons of the pasta water).
- Serve Immediately!
Veni. Vedi. Edi. I came. I saw. I ate.
I opened my freezer this morning and saw it there. A beautiful chunk of pancetta. Aloud, I said, "I need to eat that." Hard to believe, but my body must have been craving salt and fat.
Some people refer to pancetta as "italian bacon." I'm not sure about that, but this salt-cured pork belly is seasoned with nutmeg, pepper, fennel, dried ground hot peppers, and garlic. It is then rolled into a tube shape and hanged to dry for three months.
Sure, I could have eaten the pasta and pancetta by itself, but I figured the added zucchini would be a good hedge. Delicious.
P.s Check out our wine pairings for this dish.