Pasta With Zucchini, Pancetta & Breadcrumbs Tarifi

Malzemeler

• 2 Medium Small Zucchini, Ends Trimmed And Cut Into Large Dice, 1/4 Pound Diced Pancetta, 1/2 Cup Diced Onion, 3 Large Garlic Cloves, Peeled & Thinly Sliced, 1 Red Hot Chili Pepper, Minced, 1 Pound Spaghetti Or Fusilli Pasta, Sea Salt & Cracked Black Pepper, 1/4 Cup Chopped Fresh Parsley or Basil. Topping: 1 Cup Coarse Homemade Breadcrumbs, Seasoned (See Note Above), 1 Tablespoon Olive Oil. To Serve: Grated Pecorino Cheese, Cracked Black Pepper

Hazırlanışı

1. Bring a large pot of well-salted water to a boil. Cook the pancetta in a skillet over medium heat until golden brown, about 4 to 6 minutes. Using a slotted spoon, transfer the pancetta to a small paper-towel-lined plate, leaving about 1 tablespoon of fat in the pan. Return the skillet to medium heat, add the onion to the pan, and cook, stirring frequently, until the onion starts to soften and wilt, about 4 minutes. Add the zucchini, stirring, until it just starts to soften, about 3 minutes. Add the garlic and chili pepper and cook another minute or two until fragrant. Add the pancetta back into the pan with the zucchini and mix, seasoning with salt and pepper. Heat the oil for the topping in a small frying pan and toast the breadcrumbs until they are golden brown. Cook the pasta in the boiling water according to package directions until . Reserve about 1/2 cup of the pasta water and then drain the pasta well. Return the pasta to its pot and add the zucchini mixture, parsley/basil, and 1/4 cup of the pasta water. Cook, stirring, over medium-high heat, until the pasta has blended with the sauce, about 1 minute, adding more of the pasta water if the mixture seems dry. Serve in individual bowls topped with a sprinkling of toasted breadcrumbs, and cracked black pepper. Offer grated Pecorino cheese at the table.

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