Creamy Zucchini and Stracchino Pasta with Crispy Pancetta
A delightful pasta dish featuring creamy stracchino cheese, fresh zucchini, and crispy pancetta, perfect for weeknight dinners or gatherings.
Ingredients
Pasta
- 1 lb Paccheri pasta (or pasta of choice) Feel free to use any pasta variety.
Main ingredients
- 2 zucchini (courgettes) Chop into small pieces for even cooking.
- 1/2 cup Italian Stracchino cheese Provides a creamy texture.
- 1 clove garlic (finely chopped) Adds flavor to the dish.
- 3.5 oz pancetta (cut into cubes or matchsticks) Fry until golden brown.
- 1 oz Parmigiano Reggiano (finely grated) For garnishing.
- Large handful fresh basil For adding freshness and aroma.
- 2 tablespoons water Used to help soften zucchini.
- Olive oil For sautéing.
- Salt To taste.
Instructions
Preparation
- Fill a large pot with water and bring it to a rolling boil. Generously salt the water.
- Wash and slice the zucchini in half lengthwise, then chop them into small pieces.
- Heat a large pan on medium-low heat and add the pancetta. Fry until golden brown, then remove with a slotted spoon and set aside.
Cooking Zucchini and Pasta
- In the same pan, add the chopped zucchini. If needed, drizzle in olive oil. Add garlic and salt, then sauté for about 1-2 minutes.
- Add 2 tablespoons of water, cover, and cook for 5-7 minutes until the zucchini is softened.
- Meanwhile, cook the pasta in the boiling water according to package instructions until al dente.
Blending Sauce and Mixing
- Once the zucchini is ready, transfer it to a blender with basil, stracchino cheese, and Parmigiano Reggiano, and blend until smooth.
- Drain the pasta and transfer it to the pan with the zucchini sauce. Toss until well coated, adding reserved pasta water if the sauce is too thick.
Serving
- Serve the pasta warm, topping each portion with crispy pancetta and additional grated Parmigiano Reggiano.
- Garnish with fresh basil and a drizzle of olive oil if desired.
Notes
For storage, let cool to room temperature, then store in an airtight container in the refrigerator for 2-3 days. Reheat with a splash of liquid to retain creaminess.