Pasta with zucchini cream and crispy bacon is a perfect summer dish when zucchinis are in season.
Follow my advice, prepare a stock of zucchini cream in the freezer in portions so it’s always ready to use when needed.
For the zucchini cream recipe just click the link to view the ingredients and procedure to make it.
Pasta with zucchini cream and crispy bacon is very simple to prepare and incredibly tasty!
What makes it special is the zucchini cream with its savory taste from the cheeses: pecorino and grana, with added pine nuts and flavored with mint parsley and garlic.
Completing the dish is the crispy bacon, making this dish perfect for a spontaneous lunch with friends. If you follow my freezer stock strategy, just a few seconds in the microwave are enough to defrost the zucchini cream.
To best enjoy this dish, I recommend bronze-drawn rigatoni which best captures the sauce.
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
What you need for pasta with zucchini cream and crispy bacon
- 3 oz of rigatoni
- 1/3 cup of zucchini cream
- 1.8 oz of cured bacon
- to taste of salt
Steps
Put the water for cooking the pasta on the stove.
Take a non-stick pan and add the bacon, fry without oil until it becomes golden and crispy.
Drain the pasta and add the necessary portion of zucchini cream for the sauce, add some cooking water to mix.
Pasta with zucchini cream and crispy bacon is the winning dish for those with little cooking experience wanting to impress guests.
