Creamy Zucchini Trofie with Crispy Bacon

Trofie with Zucchini Cream and Bacon

Category: Pasta Dishes
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

Nutritional Information (per serving)

Instructions

1. Prepare the Ingredients:
   Begin by bringing a large pot of salted water to a boil for the pasta. While the water is heating, wash the zucchini thoroughly, trimming off the ends. Slice each zucchini in half lengthwise, then cut each half into thin slices. Set aside.

2. Prepare the Pancetta:
   Take the smoked pancetta and cut it into strips. Then, slice the strips into small pieces to create thin, bite-sized cubes.

3. Cook the Zucchini and Pancetta:
   In a large pan, heat the extra virgin olive oil over medium-high heat. Add the whole garlic clove, which you’ve peeled but left intact. Stir it occasionally, allowing the oil to infuse with garlic flavor, but be careful not to brown it too much. Once the oil is sizzling, add the zucchini slices and pancetta to the pan. Season generously with salt and black pepper. Continue to cook for about 10 minutes, stirring occasionally, until the zucchini softens and the pancetta becomes crispy. The key is to cook it long enough for the flavors to meld, without over-browning the pancetta.

4. Reserve Some for Garnish:
   After the zucchini and pancetta have cooked, use a ladle to scoop out a portion of the mixture, enough to reserve for the final garnish of the dish. Set this aside on a plate and remove the garlic clove from the pan.

5. Cook the Pasta:
   By this time, the water should be boiling. Add the trofie pasta and cook according to the package instructions, usually around 10-12 minutes, until the pasta is al dente. Remember to reserve a couple of ladles of pasta water before draining the pasta, as this will help create a silky sauce later.

6. Blend the Zucchini and Pancetta:
   Once the pasta is cooking, transfer the remaining zucchini and pancetta mixture from the pan into a tall, narrow container for blending. Add 1-2 ladles of the pasta water to the container, then blend the mixture with an immersion blender until it forms a smooth, creamy sauce. The addition of pasta water helps to loosen the sauce and create a silky texture that will coat the pasta beautifully.

7. Combine Pasta and Sauce:
   When the trofie pasta is done, drain it, reserving some of the cooking water, and then transfer the pasta directly into the pan with the zucchini cream sauce. Turn the heat off and stir everything together gently, allowing the pasta to absorb the sauce. Add more pasta water if needed to adjust the consistency.

8. Serve:
   Plate the trofie pasta and top with the reserved zucchini and pancetta mixture. A final sprinkle of fresh cracked black pepper adds a perfect finishing touch. For an extra layer of flavor, you could also add a drizzle of olive oil or a sprinkle of grated Parmesan cheese, though it’s not necessary for this already-rich dish.

Cooking Tips

• Pasta Shape: While trofie is ideal for this dish, you can substitute with other short pasta shapes like fusilli or orecchiette, which also work well at holding the creamy sauce.

• Vegan Version: To make this recipe vegan, you can swap the pancetta for a plant-based bacon alternative or mushrooms for an earthy depth of flavor. Use a plant-based cream or extra olive oil to achieve the creamy sauce.

• Texture Preference: If you prefer a chunkier sauce, you can pulse the zucchini and pancetta mixture only a few times, leaving some texture to the sauce.

This Trofie with Zucchini Cream and Bacon is a comforting yet light pasta dish that balances the richness of the pancetta with the freshness of zucchini. It’s an excellent choice for a weeknight dinner or a casual dinner party. The creamy sauce coats the pasta beautifully, and the pancetta adds that salty, smoky punch that elevates this simple dish to something extraordinary. Try it out and enjoy the creamy goodness!