Linguine con Zucchine e Pancetta
This is a dish my mom always made in summer. She would use different type of cured meats whether it be bacon, pancetta or guanciale. It adds an amazing flavor to the dish! Simple dish for those hot summer Sundays. Summer Sunday dinner, Italian Style, with prosciutto e melon, mozzarella caprese and some nice Italian bread is all I need!
Linguine con Zucchine e Pancetta
A summer pasta packed with flavor!
Ingredients
- 1 lb Linguine
- 4 Zucchini
- 2 oz Pancetta
- 1 Shallot
- Grated Pecorino Romano
- Extra Virgin Olive Oil for sautéing
- Fresh Basil for Garnish
Instructions
- Wash and slice the zucchini into rounds about 1/2 inch thick.
- Dice the shallot and cube the pancetta.
- Into a saute pan, add olive oil and pancetta. Cook until crisp and remove from the pan with a slotted spoon.
- Add the shallot into the oil and cook until translucent, 1-2 mins. Add in the zucchini in layers seasoning with salt and pepper as you go. Cook on medium high flame until the zucchini are browned.
- Boil the linguini just under the cooking time. Add a ladle of pasta water to the pan with the zucchini. Add the linguini with some pecorino cheese. Start to stir the pasta in with the zucchini and cheese. A sauce will begin to form.
- Add in the crispy pancetta and mix well. Top with fresh basil before serving!
