Creamy Zucchini Pasta with Pancetta
This creamy zucchini pasta blends tender sautéed zucchini with reserved pasta water and Pecorino Romano to create a smooth, flavorful sauce without heavy cream. Crispy pancetta, garlic, onion, fresh basil, black pepper, and red pepper flakes make this an easy Italian pasta dinner packed with flavor.
Equipment
- Large Pot
- Large Skillet
- Slotted spoon
Ingredients
- 1 lb. Pasta your choice
- 5 medium zucchini chopped
- 4 oz. Pancetta
- 1/2 Onion chopped
- 6 Garlic cloves chopped
- Extra Virgin Olive Oil as needed
- Pecorino Romano as needed
- Salt and Black pepper to taste
- Red Pepper Flakes to taste
- Fresh Basil Leaves
- Reserved pasta water as needed
Instructions
- Bring a large pot of salted water to a boil.
- Heat a drizzle of extra virgin olive oil in a large skillet over medium heat. Add the pancetta and cook for 3 to 5 minutes, stirring occasionally, until lightly browned and crisp.
- Remove the pancetta with a slotted spoon and set it aside. Leave the rendered fat in the skillet.
- Add the chopped onion and garlic to the skillet. Cook for 2 to 3 minutes, stirring frequently, until the onion begins to soften and the garlic is fragrant.
- Add the chopped zucchini. Season lightly with salt, black pepper, and red pepper flakes. Add a few fresh basil leaves and cook for 8 to 10 minutes, stirring occasionally, until the zucchini is very tender.
- Meanwhile, add the pasta to the boiling water and cook until al dente according to the package directions.
- Before draining the pasta, reserve about 2 cups of the pasta cooking water.
- Transfer about half of the cooked zucchini mixture to a blender. Add a small splash of pasta water and blend until smooth and creamy.
- Pour the blended zucchini sauce back into the skillet with the remaining zucchini pieces and stir to combine.
- Drain the pasta and add it directly to the skillet. Toss over medium heat until the pasta is evenly coated in the zucchini sauce.
- Add freshly grated Pecorino Romano and toss continuously. If needed, add reserved pasta water a little at a time until the cheese melts and the sauce becomes smooth and creamy.
- Return the crispy pancetta to the skillet and toss until evenly distributed.
- Taste and adjust the seasoning as needed. Serve immediately with more Pecorino Romano, fresh basil, and black pepper.
Notes
Do not oversalt the zucchini. Pancetta and Pecorino Romano both add a significant amount of salt.
Blend only part of the zucchini so the finished pasta has both a creamy sauce and tender pieces of zucchini.
Reserved pasta water is essential. Add it gradually to loosen the sauce and help the Pecorino Romano emulsify without becoming clumpy.
For a vegetarian version, omit the pancetta and begin the onion and garlic with a little extra virgin olive oil.
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