Caserecce with pork jowl and zucchini, a very tasty dish that’s easy to make anytime you want.
Try them as an alternative to one of my most read recipes, penne with speck and zucchini.
Very few steps to make this easy and flavorful recipe.
And of course, you can replicate the recipe with your favorite pasta and substitute pork jowl with sweet or smoked pancetta cubes.
Additionally, there’s no need to use oil in this recipe.
Simply let the pork jowl “sweat” well in a non-stick pan, and add the zucchini not cut too large, to get a quick and tasty result.
If you love pasta dishes with zucchini, click below on my suggestions.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 11.3 oz casarecce (or any short pasta you like)
- 2 zucchini (medium)
- 4.2 oz pork jowl
- 0.7 oz white onion
- 1 pinch fine salt
- 0.6 oz coarse salt (for the pasta)
- 1 ladle water (from pasta cooking)
Tools
- 1 Knife
- 1 Cutting board
- 1 Wok
- 1 Pot
- 1 Spoon
- 1 Ladle
Steps
To make Caserecce with pork jowl and zucchini, first wash and trim the zucchini, removing the ends.
Cut them into slices about an inch thick and make cubes.
Meanwhile, in the wok, roast the finely chopped onion directly with the diced pork jowl.
As soon as the fat from the pork jowl melts, add the zucchini and continue cooking everything together for 10 minutes on low heat.
Meanwhile, cook the pasta al dente, and before draining it, set aside two ladles of its cooking water.
Pour the pasta into the wok, add the two ladles of cooking water, and stir for two minutes over medium heat.
Serve the hot dish at the table, garnished with freshly grated cheese.
