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!