Ingredients
Scale
- 8 ounces of pasta (spaghetti or fettuccine works great)
- 4 ounces of pancetta, diced
- 2 medium zucchinis, sliced thinly
- 3 cloves of garlic, minced
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh basil, for garnish
Instructions
- Cook pasta in boiling salted water until al dente, then drain and reserve some pasta water.
- Sauté pancetta in olive oil until crispy.
- Add zucchini and garlic to the skillet and cook until tender.
- Combine the drained pasta with the sautéed mixture, adding reserved pasta water if necessary.
- Stir in Parmesan cheese, season with salt and pepper, and serve with fresh basil.
Notes
- Feel free to substitute the pancetta with bacon or turkey bacon for a healthier option.
- Add your favorite herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 20mg