Pancetta and Zucchini Pasta
This pancetta and zucchini pasta only takes 20 minutes to make but packs in so much flavor!
Servings 1 person
Calories 1068kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ cup pancetta cut into 2 cm cubes
- 1 cup zucchini quarter-sliced
- 100 grams short pasta like rigatoni, fusilli, penne, farfalle, etc
- 3 tablespoon parmigiano reggiano
- salt to taste
Instructions
- Bring a pot of water to boil. When it's boiling, add salt. Throw the pasta in and cook until it's just before al dente - this is important because the pasta will finish cooking in the sauce.
- While the pasta is cooking, heat the olive oil in a pan. Add the pancetta and cook until fat is rendered and slightly crispy, about 5 minutes. Remove from the pan, leaving any fat from the pancetta in the pan, and set aside.
- Add the zucchini to the pan, salt it lightly, and cook until tender, about 3 minutes. Add the pancetta back in.
- Add the pasta to the pan, along with a little bit of pasta water, and with the heat still on, mix with a wooden spoon, about 2 minutes. Add the parmigiano and mix again.
- Plate, top with more parmigiano and serve!
Video
Notes
- The zucchini I used was quite large so I cut it into quarter slices, but you can also cut yours into half moons if you're using a smaller zucchini.
- You can use any short pasta for this dish - I used rigatoni because that's what I had on hand, but you can also penne, fusilli, farfalle, etc
Nutrition
Calories: 1068kcal | Carbohydrates: 81g | Protein: 35g | Fat: 67g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1040mg | Potassium: 795mg | Fiber: 4g | Sugar: 6g | Vitamin A: 409IU | Vitamin C: 22mg | Calcium: 224mg | Iron: 2mg