Creamy zucchini and pancetta pasta without cream, quick, easy and really tasty.
A simple first course that is ready in a few minutes and always manages to please everyone, thanks to its creaminess and the delicate flavor of this vegetable.
I really like easy and quick zucchini recipes, from first courses like pasta with tuna and zucchini to main dishes like pan-fried salmon and zucchini: with the versatility of this summer vegetable you can always bring something tasty to the table.
The creamy zucchini and pancetta pasta is a perfect example: a creamy first course without cream, made with few ingredients and ready in very little time, ideal for the whole family and perfect even to get picky eaters to enjoy zucchini.
If you love enveloping textures, you can also prepare creamy pasta with shrimp and zucchini, similarly rich and delicate. And if you prefer a vegetarian version, simply omit the pancetta and add good Parmesan to still obtain a creamy and flavorful result.
Let’s go to the kitchen: the recipe awaits, but before you turn on the stove I remind you that if you want to stay updated on all my other recipes you can follow my Facebook page and my Instagram profile.
Also check out these other first courses with zucchini:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer and Autumn
Ingredients to make creamy zucchini and pancetta pasta
- 14 oz pasta
- 1 zucchini (large)
- 1 pc onion (medium)
- to taste extra virgin olive oil
- to taste salt
- 7 oz pancetta
- 4 oz robiola (or ricotta)
- 2 oz grated Parmesan (or Grana Padano)
- 2 fl oz milk
Tools
- Frying pan
- Pot
Preparation of creamy zucchini and pancetta pasta without cream
To make the creamy zucchini and pancetta pasta, start by peeling and chopping the onion, then trim the zucchini and cut them into small cubes. Let the onion wilt in a good drizzle of olive oil.
Add the pancetta and let it brown over high heat.
Add the zucchini and, if necessary, adjust the salt; let them soften.
Finally, add the robiola and a little milk to melt it well. Once you have a creamy sauce, cook the pasta, drain it al dente and add it to the sauce.
Toss with a generous amount of grated cheese and serve immediately. If necessary, add some of the pasta cooking water for extra creaminess.
Creamy zucchini and pancetta pasta should be eaten immediately; if there are leftovers, store them in the fridge for a maximum of 1 day and reheat before eating. The sauce can be kept in the fridge for 2 days in a sealed container.
Storage notes and tips
You can store leftover zucchini and pancetta pasta in the refrigerator for one day, well sealed in an airtight container. When serving, add a splash of water or milk and heat it in a pan to restore its creaminess.
For an even more enveloping texture, you can add a ladle of the pasta cooking water while tossing the pasta.
If you don’t have robiola, you can replace it with ricotta, cream cheese or even a little mascarpone for a richer result.
Pancetta can be replaced with speck or omitted entirely for a vegetarian version, increasing the Parmesan slightly to maintain creaminess.
The sauce can be prepared in advance and stored in the fridge for 24 hours in an airtight container.
If you want to stay updated on my recipes, follow me also on:
pinterest; twitter, you tube and tiktok.
From here, you can return to the HOME and discover new recipes!
Your questions
Can I substitute the pancetta?
Yes, you can use speck or omit it entirely for a vegetarian version. In that case, add a little more Parmesan to keep the dish flavorful.
Which pasta shape is best?
Short shapes like penne, fusilli or rigatoni are ideal because they hold the creamy sauce better.
Can it be prepared in advance?
It’s best eaten freshly made, but you can prepare the sauce in advance and toss the pasta at the last moment.
