Skip to main content

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!
Labels:

Comments

Post a Comment

Popular posts from this blog

Armenian Cheese Boreg (Borek) - Cheese Boreg(Borek) Recipe

   If you're like me, and grew up within Mediterranean cultures, then, you might be all too familiar with this recipe! Yes! It's time to make Cheese Boreks! No matter how you pronounce them, or what they're called around the world, virtually, every country has a recipe for cheese turnovers. The recipe we'll be discussing here is for authentic Armenian style Cheese Boreks. If you're eager to know how to make them, you've come to the right place! Here's what you'll need. 1 Packet of Puff Pastry Squares  1/2 lb of Jack Cheese 1/4 lb of Feta Cheese  2 whole eggs, and 1 yolk 1/4 Tspn Aleppo Pepper 1 Tspn dried Mint 1/2 of a bunch of flat leaf Parsley diced 1 beaten Egg reserved with a tspn of water for brushing on top. Sesame Seeds These are the amounts that work best for me, so I have listed them above. You'll need to thaw out the pack of puff pastry dough for at least an hour, before starting to make these, if you're making them th
Post a Comment
Read more

How To Make Cig Kofte (Armenian Steak Tartare) Chikufta #cigkofte

  If you've ever been to a Middle-Eastern, or Mediterranean Restaurant, you might have seen this dish as part of a wide variety of mezze, or appetizer platters on the table. Cig Kofte or, Chikufta, is a raw meatball dish in Armenian, and Middle-Eastern cuisine, very similar to Kibbeh Nayeh, and to a lesser extent to Steak Tartare. It is traditionally made with either beef or lamb, a vegetarian variety may also be served. Ciğ Köfte may be served as an appetizer, or mezze. In the beef variant, ground beef is used. Tendons and fat are removed before grinding the beef. Relatively expensive high-quality beef has to be used so that the meat can be safely served raw. London Broil, or Top Round, are are recommended choices for the ground beef. Since lamb is considered a "clean meat", it is often used for Ciğ Köfte instead of beef. Armenians  use Ciğ Köfte as a mezze, served almost cold. The raw meat ball, or Kofte, is not kept overnight and is reserved for special occ
Post a Comment
Read more

Oven Roasted Chicken...The Quest For The Perfect Chicken

   Have you ever wondered how to get that perfectly roasted chicken, that's evenly browned, and golden? Look no further! I have just the thing! Here, I'll further discuss just how to achieve that. You'll have the ideal chicken, tasting moist, succulent, and juicy, but with crispy skin.                                                                      Here's what you'll need: 1 Whole Chicken (for frying, these are generally bigger in size) Peanut Oil Coarse Sea Salt Herbs Spices Dark Soy Sauce Butcher Twine White Vinegar The first step is to thaw out the chicken overnight, and take it out of the packaging, then, transfer it into a container that's big enough to have you submerge it in water. Next, you'll want to remove the innards, such as the gizzards, neck, liver, etc., and, wash out the gamey scent by rinsing it with lemon juice. It's better if you use freshly squeezed lemon for this. Then, add approximately a quarter cup of whit
Post a Comment
Read more