Pasta with zucchini and guanciale, a quick first course that everyone likes. Pasta with guanciale and zucchini is a very easy and delicious first course made with few ingredients but with a guaranteed result. This quick and tasty pasta is made with only guanciale, zucchini, onion and pecorino (I also add Parmesan) and is so indulgent that nothing else is needed. The crispy, golden guanciale, salty to the right degree, gives flavor to the zucchini and everything is enriched by the sweet and delicate taste of sautéed onion. In this dish there is naturally no need to add oil because the fat from the guanciale is enough. If you are looking for a pasta first course with zucchini, this is perfect; I chose to prepare farfalle, but any short pasta will do.
The recipe for pasta with guanciale and zucchini is delicious and in no time you’ll have a dish everyone will love; if you wish you can replace the guanciale with pancetta or sausage, adding a little oil only if necessary. For a vegetarian version of this dish, simply remove the guanciale, add olive oil and at the end of cooking add a bit more cheese.
Ready to discover how to make pasta with zucchini and guanciale? Let’s go to the kitchen and prepare it together, but first I remind you that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
Take a look:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make pasta with zucchini and guanciale
- 14 oz pasta (short farfalle)
- 23 oz zucchini
- 3.5 oz onion
- 9 oz guanciale
- 2.5 oz grated Parmesan
- 2.5 oz Pecorino Toscano (or Sardinian, grated)
Tools
- Pot
- Skillet
How to make pasta with zucchini and guanciale
To prepare pasta with zucchini and guanciale start by cutting the guanciale into small pieces. Collect them in a skillet and place over low heat so that the guanciale begins to sweat and brown in its own fat. Add the onions and let them soften, then add the zucchini that you have cleaned and cut into very small cubes and cook over low heat until they become tender.
Cook the pasta and drain it al dente, reserving some of the cooking water. Pour the pasta over the zucchini, add the grated cheese and toss, using a little of the reserved cooking water to create a creamy emulsion.
Plate and serve immediately. Pasta with zucchini and guanciale should be served hot, but if you have leftovers you can store them in the fridge for 24 hours in an airtight container and reheat in a skillet, tossing with a little olive oil.
From here, you can return to the HOME and discover new recipes!
