Food Recipes, Pasta, Pleasures
Spaghetti of Zucchini-Mint Cream with crunchy Pancetta
[featured-images]So, today I took the liberty to assemble a masterpiece called Spaghetti of Zucchini-Mint Cream with crunchy Pancetta. Amazing flavours coming from the combination of zucchinis and mint. The crunchiness of the pancetta creates an additional dimension to this summery dish!
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Spaghetti of Zucchini-Mint Cream with crunchy Pancetta
Servings: 4 People
Ingredients
- 500 grs Spaghetti , Mitsides
- 2 large Zucchinis , cut halfway, quartered through, and then thinly sliced
- 10 slices Pancetta , about 120 grs cut width-wise in ½ cm strips
- 100 grs Parmesan cheese
- 100 ml Heavy Cream
- 2 cloves Garlic , smashed and cut in half
- 1 cup fresh Mint , home grown, and leaves picked
- 1 teaspoon Nutmeg , freshly ground
- 5 litres Water
- 2 tablespoons EVOO . Extra Virgin Olive Oil
- 1 ½ teaspoon Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- Place a large, deep saucepan over medium and add the olive oil along with the garlic. Sauté until fragrant, increase the fire and add the cut zucchini along with half of the mint. Season with 1 teaspoon of sea salt and ½ teaspoon of pepper and keep sautéing until soft, about 5 minutes. Discard the garlic and let cool for 15 minutes.
- Put the cooked zucchini in a food processor with the metal blade attached and add the remaining mint leaves, the cream, Parmesan cheese, nutmeg and season with the remaining salt and pepper. Pulse and process until smooth and keep aside.
- In a large pot bring water to a boil on high heat, adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook 2 minutes less than package instructions. Reserve 1/4 cup of cooking water.
- In the meantime, put the same saucepan that the zucchini was sautéed over medium heat and toss in the pancetta sautéing until it gets medium brown. Reduce the heat to low and with a slotted spoon remove the pancetta from the pan to a plate.
- Return to the saucepan the zucchini/mint cream on low fire and add 2-3 tablespoons from the pasta water to stir and combine for 2 minutes.
- Strain the pasta and return to the pan. Toss the pasta along with half of the pancetta for a minute so as the sauce goes to every single piece of the pasta. Serve and top with the remaining pancetta.
