Creamy Zucchini and Parmesan Pasta with Pancetta

Съставки

• Fettuccine350g
• Zucchini1 large
• Pancetta100g, diced
• Parmesan cheese100g, grated
• Heavy cream100ml
• Garlic2 cloves, minced
• Olive oil1 tbsp
• Saltto taste
• Black pepperto taste
• Fresh basilfor garnish

Стъпки

1. 1

   Cook fettuccine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

2. 2

   While pasta cooks, dice the zucchini into small cubes. Mince garlic.

3. 3

   In a large skillet, cook the diced pancetta over medium heat until crispy. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.

4. 4

   Add olive oil to the skillet if needed. Add minced garlic and sauté for 30 seconds.

5. 5

   Add diced zucchini to the skillet and sauté for 5-7 minutes until tender.

6. 6

   Pour in the heavy cream and bring to a gentle simmer. Cook for 2 minutes until slightly thickened.

7. 7

   Add the drained fettuccine to the skillet. Stir in grated Parmesan cheese and a splash of reserved pasta water. Toss to combine.

8. 8

   Continue tossing until a creamy sauce forms. Stir in most of the crispy pancetta. Season with salt and pepper to taste.

9. 9

   Serve immediately, garnished with the remaining crispy pancetta and fresh basil.