Recipe: Pasta with Pureed Zucchini and Pancetta
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- 3 medium zucchini
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- 2 garlic cloves
- 1 cup (250 mL) freshly grated Parmigiano reggiano plus extra for serving
- 20 large fresh basil leaves
- 3 tbsp (45 mL) extra virgin olive oil
- 365 Bloor Street East, Toronto, Ontario, M4W 3L4
- Bring a large pot of salted water to a boil.
- Meanwhile, heat a large sauté pan over medium heat and cook the diced pancetta until golden and crispy.
- Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Wash and dry your zucchini trim off the stems and slice into rounds about 1/4 inch thick.
- Add the zucchini slices, and whole garlic cloves, season with salt and pepper and add to the pancetta fat along with the extra virgin olive oil, sauté until the zucchini is tender and golden.
- Remove some zucchini rounds (about 12) and set aside.
- Transfer the rest of the zucchini rounds, whole garlic cloves, 10 large basil leaves with a tablespoon of the starchy pasta water to a blender, or you can use an immersion blender, then blend until it forms a smooth, bright green cream.
- Cook the pasta until two minutes of al dente (it will finish cooking in the sauce).
- Drain reserving 1 1/2 cups of starchy pasta water.
- Transfer the pasta to the sauté pan with the zucchini cram and half the cooked pancetta.
- Turn the heat to high, adding reserved pasta water to create a glossy, emulsified sauce.
- Remove from heat, stir in the Parmigiano reggiano and top with the remaining zucchini rounds, and top with the remaining crispy pancetta.
- Garnish with the remaining fresh basil leaves.
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This easy dish combines smooth and delicate zucchini cream, golden and flavourful pancetta, and lots of fresh basil. Just a few ingredients and you’re ready to captivate and delight your guests with a spectacular pasta dish.
Pasta with Pureed Zucchini and Pancetta
1 454 g (16 oz) rigatoni pasta (also can use spaghetti)
Salt and pepper, to taste
Bring a large pot of salted water to a boil. Meanwhile, heat a large sauté pan over medium heat and cook the diced pancetta until golden and crispy.
Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan. Wash and dry your zucchini trim off the stems and slice into rounds about 1/4 inch thick. Add the zucchini slices, and whole garlic cloves, season with salt and pepper and add to the pancetta fat along with the extra virgin olive oil, sauté until the zucchini is tender and golden.
Remove some zucchini rounds (about 12) and set aside. Transfer the rest of the zucchini rounds, whole garlic cloves, 10 large basil leaves with a tablespoon of the starchy pasta water to a blender, or you can use an immersion blender, then blend until it forms a smooth, bright green cream. Cook the pasta until two minutes of al dente (it will finish cooking in the sauce).
Drain reserving 1 1/2 cups of starchy pasta water. Transfer the pasta to the sauté pan with the zucchini cram and half the cooked pancetta.
Turn the heat to high, adding reserved pasta water to create a glossy, emulsified sauce. Remove from heat, stir in the Parmigiano reggiano and top with the remaining zucchini rounds, and top with the remaining crispy pancetta. Garnish with the remaining fresh basil leaves.
Serves 4-6. Maria Fazzari Larosa is a cookbook author of Maria’s Italian Cucina of Burnaby who shares her recipe creations online @mariascucina on Instagram.
