Pancetta (block, with rind)Rind removed and reserved for rendering; meat diced small~200 gest.
Zucchini~3-4 mediumest.
Garlic clovePeeled1 clove
Fresh basil leavesSome blended into sauce, some reserved for garnish~12-15est.
WaterUsed to help blend the zucchini into a creamy sauce~½ cupest.
Trofie pasta~320 gest.
Saltto taste
Black pepperto taste
Steps
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1
Trim the rind off the pancetta but keep it, then place it in the pan and let it slowly render its fat and flavor.
2
Cut the pancetta into small cubes and add them to the pan, frying alongside the rind until nicely browned.
3
While the pancetta browns, slice the zucchini.
4
Once the pancetta is beautifully browned, discard the rind and set the crispy pancetta cubes aside.
5
In the same pan, add the peeled garlic clove, raise the heat slightly, and cook the zucchini until golden, seasoning with salt and pepper and flipping to cook evenly.
6
Once the zucchini is cooked, remove the garlic and set aside a couple of zucchini pieces for plating.
7
Blend the remaining zucchini with fresh basil and a splash of water into a smooth, creamy sauce.
8
Scrape out all of the sauce to get every bit of that smooth, creamy texture.
9
Pour the zucchini cream into the pan, then add the trofie pasta and cook until al dente.
10
Once the pasta is al dente, transfer it to the sauce pan along with some pasta cooking water, add most of the pancetta, and toss everything together well.
11
Plate the pasta and finish by topping with the remaining pancetta and reserved zucchini, garnishing with basil leaves and a generous grind of black pepper.
PrimedTableBETA
