Linguini With Pancetta and Zucchini
I am always looking for pasta any time of the week and this dish serves up easily. Linguini with Pancetta and Zucchini cooks in 20 minutes. Set a pot of water to boil and start making the sauce. If you never cooked with Linguine, it is thicker than spaghetti, but not as wide as fettucini. They are best for light sauces; perfect for vegetables. I often like to make my own pasta, but there are so many good dried pasta brands on the market. There is nothing wrong with dried pasta.
It is nice to have a variety of vegetables incorporated into our meals, and this one is a fun one with the matchstick-sized zucchini. I cut them thicker to keep some shape and crunch. I don’t like overcooked vegetables. The sauce is velvety and simple. I use a little wine, but you can omit this. Don’t forget to use some of the pasta water for your sauce; it is the best for adding creaminess. Long before all the famous chefs started doing this, I watched my nonna and mom use the pasta water to work its magic. One simple dish we always made consisted of ricotta, pasta water and parmesan cheese. Try it sometime!!
I love pancetta; it is our version of bacon. As Italians, pancetta makes us happy and makes us smile. Pancetta is pork belly which is salted and cured. Sometimes we add spices to the pancetta. I go to the butcher and ask him to give me half inch slices for pasta. That’s enough for two!! Lol
A good pasta guide for sauces go to: https://www.chowhound.com/food-news/54492/when-pasta-met-sauce/
My zucchini cut into Thick matchstick slices.
This pancetta is vibrant and tasty.
All I need to add is olive oil and I use lemon zest at the end.
Two pot supper: side by side.
The Pancetta and onions in the pan.
The zucchini goes into the pan. Then i add a splash of Lemon Juice.
My Linguini ready for the pot.
The pasta joins the party in the pan.
A platter of flavours ready for my table.
Linguini With Zucchini and Pancetta
An easy any night supper!!
Ingredients
- 225 gr linguini half package
- 1 large zucchini cut into thin matchstick slices
- 1 large onion
- 1/2 inch pancetta slice
- 1/2 cup white wine optional
- 1 tbsp freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 tbsp Italian seasoning
- 1 medium lemon zest of half
- 1/4 cup grated parmesan cheese
Instructions
-
Set a large pot of water to boil.
In a large sautee pan put in 1 tbsp olive oil and the pancetta.
Once the bacon browns some add 1/2 a cup white wine and let it evaporate or you can add 1/2 cup water here.
Render the bacon and then add the onion.
Add the Italian seasoning.
Let the onion become tender and add the zucchini.
Once browned, hit with one tbsp of freshly squeezed lemon juice.
Put the pasta in the pot and follow the package directions. Always cook al dente and add the salt after the pasta.
When the pasta is ready, toss it into the pan with the pancetta, zucchini and onion.
Use about a cup of the pasta water to interfuse all the ingredients.
Put on a large platter and drizzle with the remainder 1 tbsp olive oil.
Sprinkle with parmesan cheese and the zest of half a lemon.
Serve with a smile.
Recipe Notes
You can double this recipe and serve 4 hearty portions.
Published by