If you cannot find pancetta, use a smoked streaky bacon instead. Cook it slowly as you would the pancetta to render out the pork fat.
- 150 g pancetta chopped into 4mm lardons
- 500 g zucchini sliced 3mm thick
- 2 cloves garlic crushed
- 1 red chilli chopped
- 100 g Parmesan cheese grated
- 20 g basil leaves chopped
- Salt & pepper
- 500 g dried pasta
Bring a large pot of water to the boil to cook the pasta.
Place the pancetta in a frying pan over a medium - low heat. Cook slowly for approximately 8 minutes until the lardons are crispy and the fat has rendered out of the pancetta.
Remove the pancetta from the pan with a slotted spoon, reserving the rendered fat.
Add the pasta to the boiling water.
Turn the heat under the frying pan to medium - high and add the zucchini. Saute for approximately 5 minutes until the zucchini is softened and has started to colour.
Add the garlic and chilli and continue to cook for one minute.
Add the pancetta back to the pan and allow to heat through.
Remove the frying pan from the heat.
Drain the pasta, reserving some of the cooking water.
Add the pasta to the frying pan, together with half of the Parmesan and the basil.
Stir the zucchini mixture together with the pasta, adding a small amount of the reserved cooking water to loosen the mixture.
Serve immediately with the remainder of the Parmesan.