Pasta with zucchini, guanciale, and pecorino is a delicate yet flavorful and well-balanced first course. We know that zucchini lends itself very well to various recipes, from side dishes to main dishes, but it is also true that its flavor is very delicate and sweet, so in some preparations, it needs to be paired with stronger flavors to be appreciated even more. The typical combination with zucchini is speck, but I wanted to vary with guanciale, which is aromatic and releases more fat, which gives more flavor to the dish along with the pecorino, making it super creamy. A simple and quick dish to prepare even at the last minute for family and friends; I guarantee it won’t disappoint. So, you just have to try it!!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14.11 oz pasta
- 1.32 lbs zucchini
- 7.05 oz guanciale
- salt
- pepper
- 3 tbsp oil
- 3 tbsp pecorino
Tools
- Pan
- Pot
Steps
First, wash and slice the zucchini into rounds.
Then, before slicing the guanciale into slices, remove the rind and the surface with the pepper.
In the pan, heat the oil and add the guanciale. Lower the heat to minimum and let it toast patiently without burning it. In the meantime, put water in a pot to cook the pasta.
When the guanciale is ready, remove it from the oil and set aside. Take the zucchini rounds and add them to the pan with the oil, add a little salt (not too much because of the guanciale and pecorino) and pepper, cover, and cook over medium/low heat for about 7/8 minutes. The zucchini should not be overcooked but not hard either, so taste and adjust accordingly.
At this point, cook the pasta, but drain it 3 minutes before the end of cooking, reserving a little water to add to the zucchini.
The zucchini are ready. Add the pasta and the guanciale.
Add half a ladle of cooking water and finish the last few minutes of cooking, keeping it al dente.
Turn off the heat and sprinkle with pecorino, mix well, and your pasta with zucchini, guanciale, and pecorino is ready to be enjoyed.
Variation
If you prefer, you can replace the guanciale with speck or use fresh pasta like fusilli (featured photo).
