Pasta with Zucchini and Pancetta
Pasta with Zucchini and Pancetta
Ingredients
- ¾ lb (340 g) bucatini pasta
- ¼ lb (115 g) pancetta, chopped
- 2 zucchini, diced
- 1/3 cup (75 ml) olive oil
- 8 green onions, chopped
- 4 garlic cloves, chopped
- ½ tsp red pepper flakes
- 1 cup (70 g) Pecorino cheese, grated, or more to taste (see note)
- ¼ cup (10 g) basil leaves, finely chopped
- 2 tbsp mint leaves, finely chopped
Instructions
- In a pot of salted boiling water, cook the pasta until very al dente. Reserve 1 cup (250 ml) of the pasta cooking water. Drain the pasta and lightly oil.
- Meanwhile, in a large skillet over high heat, brown the pancetta and zucchini in the oil. Season with salt and pepper. Add the green onions, garlic and red pepper flakes. Cook for another 2 minutes.
- Add the pasta and ½ cup (125 ml) of the reserved cooking water. Cook until the pasta is al dente and the sauce starts to come together. Remove from the heat.
- Add the cheese and stir to coat the pasta in the sauce. Add more pasta cooking water as needed. Sprinkle with the herbs. Serve immediately.
Pasta with Zucchini and Pancetta