Yield: 6 servings
|½ cup||Coarsely chopped pancetta; see * Note|
|¼ cup||Olive oil|
|3 \N||Garlic cloves; chopped fine|
|1½ pounds||Zucchini; cut julienne,|
|\N \N||And drained well|
|½ cup||Whipping cream|
|⅓ cup||Freshly grated Parmesan cheese|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|1 pounds||Dry pasta; penne prefered|
* Note: American bacon will work, but the flavor is very different.
Heat a large frying pan and saute the pancetta until clear. Remove the meat and fat from the pan. Drain and discard the fat and set the meat aside. Add the olive oil to the pan and saute the garlic for just a moment. Add the well-drained zucchini and saute over high heat until the zucchini is hot but not mushy. Add the cream and stir. Cook the pasta (I prefer penne with this dish) and toss the above with the cooked pasta, adding the pancetta, cheese and salt and pepper to taste. This recipe serves 6 as a dinner course or 8 as a pasta course.
Comments: This dish is not supposed to save you from the neighbors who will leave that 18-pound zucchini on your porch. You will not need that much for this recipe. However, during the winter you will begin to long for this dish once you have tried it and once zucchini has risen high in cost. This is all a Roman plot!
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-17-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.