Try this Italian pasta with zucchini, pancetta, and pecorino for a flavorful meal.

Pasta con zucchine, pancetta e pecorino

Experience the flavors of Italy with this delightful pasta dish featuring zucchini, pancetta, and pecorino cheese. Perfect for a quick seasonal lunch or a cozy dinner with friends, this recipe combines simple ingredients to create a dish full of character and vibrant colors.

The success of this special pasta with zucchini lies in the perfect balance of flavors. Enjoy the creamy richness of the pecorino romano fondue, a smooth and velvety sauce that envelops the pasta. Combined with the savory crunch of pan-fried pancetta, this dish is completed by sautéed zucchini that maintain a tender heart and bright color. The final touch? A hint of lemon zest and the unexpected crunch of crumbled taralli. Bring the essence of spring to your table with this easy and delicious pasta dish!

Ingredients

• 350g Linguine
• 150g Pancetta
• 150g Pecorino Romano Cheese
• 2 Zucchini
• 1 Lemon (zest)
• 50g Taralli
• Salt and Pepper to taste
• Extra Virgin Olive Oil

Instructions

1. Boil a pot of salted water and cook the linguine until al dente.
2. In a pan, heat olive oil and sauté the pancetta until crispy. Remove and set aside.
3. In the same pan, sauté the sliced zucchini until tender yet firm.
4. Grate the pecorino cheese and mix with a little pasta water to create a creamy sauce.
5. Combine the cooked pasta with the pecorino sauce, zucchini, and pancetta.
6. Serve with lemon zest and crumbled taralli on top.

Enjoy this creamy pasta with zucchini and pancetta, a colorful and flavorful dish enriched by the fragrant touch of lemon zest and the unexpected crunch of taralli. Don’t miss other exciting pasta recipes like Zucchini Carbonara, Trofie with Zucchini and Pancetta Cream, or Creamy Speck and Zucchini Pasta.

Total Time: 30 min

Cuisine: Italian