Pasta with Pancetta and Zucchini

Pasta with Pancetta and Zucchini


Serves 2

  • 2 tsp. olive oil

  • 1/2 lb. pasta (fresh if you have it)

  • 6 slices pancetta, chopped

  • 2 medium zucchini, sliced in half, then quartered

  • 3 cloves garlic, sliced

  • 1/2 grated Parmesan

  • 1/2 cup cream (optional)


  1. Add olive oil to a large fry pan and cook the pancetta over medium heat until very slightly browned.

  2. Add the zucchini and cook it until it softens.

  3. Turn the heat down and add the garlic, cooking until softened.

  4. Meanwhile cook the pasta in boiling salted water.

  5. Drain the pasta, reserving 1/3 cup of the pasta water.

  6. Add the drained pasta to the fry pan with the pancetta, zucchini and garlic.

  7. Toss to mix with the reserved pasta water.

  8. Serve in bowls with the Parmesan and some freshly grated black pepper sprinkled over.

  9. Sometimes I add 1/2 cup cream and the Parmesan to the mixture in the fry pan before adding the pasta. Both ways are good.

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