The pasta with zucchini, bacon, and summer black truffle is a delicious first course to enjoy during the summer. You can choose your preferred pasta; in this recipe, I chose tagliatelle, which will be dressed with zucchini and sweet bacon sautéed in a pan. As a final touch, the summer black truffle (tuber aestivum), also known as “scorzone,” will be added. The differences between the black truffle (smoother) and the scorzone (coarser) lie in the harvesting periods, the first in winter and the second in summer. Also, the type of soil differs: the black truffle grows in sandy soils, while the summer one grows in clayey soils.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3.5 oz zucchini
- 2.8 oz tagliatelle (or other pasta type)
- 1.8 oz sweet bacon
- 1 small yellow onion
- to taste black truffle (summer)
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Pot
- Pan
- Knife
- Cutting board
- Wooden spoon
- Truffle slicer
- Colander
Steps
To prepare the pasta with zucchini, bacon, and summer black truffle…
First, heat water in a pot to cook the pasta. Once boiling, add the tagliatelle or other pasta and cook for the minutes indicated on the package.
Trim the ends of the zucchini, wash them, and cut into sticks, rounds, or cubes. Peel and slice the onion and cut the sweet bacon into cubes.
Pour the extra virgin olive oil into the pan and sauté the sliced onion, then add the sweet bacon and when it’s golden, add the zucchini. Cook for about 10 minutes.
Once the pasta is cooked, drain it, reserving a little cooking water. Add the tagliatelle to the pan, season with salt and pepper.
Sauté the tagliatelle for a few minutes, adding a little cooking water. Serve hot, adding sliced or grated truffle raw.
Tip
For an even tastier dish, serve it with a grating of Pecorino Romano.
