Zucchini & Pancetta Pasta. A great way to use up a zucchini glut. | thecookspyjamas.com
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5 from 1 vote

Zucchini & Pancetta Pasta

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Tania @ The Cook's Pyjamas


  • 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.