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Italian Recipe - Trottole Pasta with Pancetta and Zucchini - Food Cravings

   Are you ready for another authentic Italian recipe that's based around pasta, and of course, bacon? Did someone say:"bacon?" Yep! You guessed it! This isn't just any bacon. This recipe uses Pancetta, and the difference between Pancetta and, bacon is that Pancetta isn't smoked like bacon is! This dish was inspired by Penne, but I decided to put my twist on it, and used Trottole instead.
I really like this pasta shape, since it has more room to hold sauce and, it makes for an even tastier flavor experience!

For this recipe, you'll need:
                                            1 pck Trottole Pasta
                                            1 lb sliced Pancetta
                                            1/2 cup Heavy Cream (same as whipping cream)
                                            1/2 Tsp Black Pepper (freshly ground)
                                            1/8 Tsp Nutmeg (freshly ground)
                                            Pecorino (freshly grated)
                                            1 Zucchini (thinly sliced)
                                            1 Garlic Clove (minced) **optional
                                            2 Sprigs Fresh Parsley **optional


Let's get started! First, you'll need to bring a pot of water to a boil. Add 2 Tbsp Salt during the time, you start seeing the bubbles forming, just before it begins to boil. Next, in a separate pan, add in the panchetta, and start sauteing that to render the fat on medium heat. Make sure you have your zucchini, pancetta, garlic, and such, prepped ahead of time. There's your first pro tip!

Next, add the pasta, and stir constantly for thirty seconds. If you do this step in the beginning while first starting to boil pasta, it will not stick. You won't even need to waste olive oil. Trust me! The general rule of thumb when it comes to properly cooking store bought, dry pasta, is 7 minutes for al dente, no matter what kind of pasta you're using. After the pasta is cooked, strain it in a separate colander, and set aside. You have to time the step of cooking the pancetta and pasta in sync. if you are to successfully pull this off, be very attentive!

Now, add in the Zucchini, and stir to saute. Then, add in the butter, along with the cream, and stir until thickened. This step will take approximately 2 minutes. If the mixture is too thick, add more cream to thin it out, along with a spoon of pasta water. The starch will help add an extra sheen to this dish, and the aspect will look much nicer when serving.
Next, you'll grate some pecorino romano cheese over the mixture and dump in the pasta, stir to combine, about a minute, and you're ready to plate up!

The parsley garnish, is completely optional, however, I really think it adds a bit of vibrant freshness to the dish! You may choose to add more grated pecorino on top, but I personally chose to leave it alone. You don't want to overdo things! I mean, c'mon now!

                               WATCH VIDEO BELOW FOR MORE TIPS & TRICKS!

I hope you've enjoyed this recipe for Trottole with Pancetta and Zucchini in Cream Sauce, and I'll see you all in the next video! Oh! Wait! Before I go, I almost forgot! Please don't forget to watch, comment, like, subscribe and, share my videos with your family and, friends! This help grow my channel on YouTube, and ensure you all continue to receive more tasty recipes for all your kitchen adventures! Thank You for your support! Bon Appetit and, enjoy!
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