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Penne with Bacon and Zucchini

Rated as 5 out of 5 Stars

"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."
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30 m servings 1127
Original recipe yields 2 servings


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  1. 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.
  2. 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

Per Serving: 1127 calories; 65.4 108.9 34.6 193 1000 Full nutrition

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Excellent! Used bacon and it was perfect! Elegant yet simple just as a recipe should be.

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.