This recipe ('penne zucchini e pancetta') is from my Italian aunt and is a family favorite. It can be served as an appetizer or with a few slices of fresh crusty Italian bread and a garden salad as a main. My aunt never wrote her recipes down, but this is how she gave it to me.

manella
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add onion and pancetta; cook until onion is soft and pancetta crisp, about 5 minutes. Add zucchini and bouillon cube. Cook and stir for 2 to 4 minutes. Pour in water and cover skillet. Cook until zucchini is soft and liquid has been absorbed, about 7 minutes. Lastly add the cream and mix well, remove from heat.

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  • Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and add to the skillet. Mix well. Serve with Parmesan cheese.

Cook's Note:

Due to my lactose intolerance, I use coconut milk instead of cream.

Nutrition Facts

1127 calories; 65.4 g total fat; 193 mg cholesterol; 1000 mg sodium. 108.9 g carbohydrates; 34.6 g protein; Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
11/19/2018
Excellent! Used bacon and it was perfect! Elegant yet simple just as a recipe should be. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/19/2018
Excellent! Used bacon and it was perfect! Elegant yet simple just as a recipe should be. Read More
Rating: 5 stars
11/19/2018
Excellent! Used bacon and it was perfect! Elegant yet simple just as a recipe should be. Read More
Rating: 5 stars
10/22/2018
i am the submitter of this recipe. Missing in the recipe is:: 1 cup heavy cream. Also It is Pancetta or bacon. Lastly add the cream and mix well remove from heat. Read More
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