Zucchini, Pancetta and Pasta

We are in the middle of summer, and it is about time we had Zucchini, Pancetta, and Pasta. It is one of those recipes that just comes together. 

Zucchini, Pancetta, and Pasta

This easy-to-follow recipe is perfect for a quick and delicious summer meal. It's designed to be flexible, allowing you to adjust the ingredients to your taste.

Ingredients-

Pancetta - diced
Zucchini - Cut to your preferred shape (sliced, diced, or ribbons work well)
Pasta - Choose your favorite shape
Butter - A small knob
Parmesan cheese - Grated
Olive oil - For sautéing
Salt and pepper - To taste

Method-

Bring a large pot of salted water to a boil and cook your pasta according to the package directions. 

Before draining, reserve about a cup of the starchy pasta water.

While the pasta cooks, heat a pan over medium heat. 

Add the pancetta and cook until it's crispy.

Add the zucchini to the pan with the pancetta and a drizzle of olive oil. 

Sauté until the zucchini is cooked to your preferred tenderness.

Once the pasta is ready, RESERVE ABOUT A CUP OF THE PASTA WATER, drain it, and add it directly to the pan with the zucchini and pancetta.

Add a knob of butter, then gradually stir in the Parmesan cheese.

Slowly add small amounts of the reserved pasta water while tossing everything together. 

The goal is to create a creamy sauce that coats the pasta.

Season with salt and pepper to taste and serve immediately.