Spaghetti with Courgette and Pancetta

This is one of my go-to pasta recipes, it’s really quick to whip up on a weeknight and never disappoints.

February 7, 2016

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Spaghetti with Courgette and Pancetta

2 zucchinis
120g pancetta
olive oil
2 garlic cloves
2 tbsp white wine
a pinch of chili flakes
3 tsp capers
zest of half a lemon
parmesan cheese

300g spaghetti

salt and pepper

Prep: 30min – Serves 2 – Easy

Cut the zucchini into small cubes and put them in a bowl.

Cut the pancetta into thin slices and fry in a pan with 1 tablespoon olive oil until the pancetta is crispy. Put on a plate.

Peel and crush the garlic.

Pour 2 tablespoons of olive oil in the pan and fry the crushed garlic for 1 minute, then add the diced courgette. Fry for two minutes, add the white wine, chili flakes, capers, lemon zest and season with salt and pepper. Continue to fry until zucchini is al dente.

While the zucchini are frying, boil the spaghetti for the indicated time on the package.

Drain the spaghetti, then add with the fried pancetta to the zucchini in the pan. Mix and divide the pasta on four plates. Sprinkle the grated Parmesan before serving.

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