Pancetta and Zucchini Calamarata

Zucchini and pancetta are two simple and versatile ingredients that perfectly complement one another in the harmonious balance they create, and paired with the right pasta is just a dream as it has a taste that everyone will really like.

It is a simple and quick recipe to prepare and, therefore, perfect for an everyday lunch when you want something creamy with your pasta.

I decided to pair it with calamarata, type of pasta typical of southern Italy which can, however, be found throughout the country. It was born in the Neapolitan area and owes its name to its particular shape which recalls that of a squid ring.

How do you like it?

Cook the pasta in salted water until al-dente and save some pasta water for the sauce.

Fry diced pancetta in a non-stick pan for 2-3 minutes, then remove from the pan and add garlic and diced zucchini. Season with salt and pepper and saute for about 5 minutes.

Transfer the zucchini into a blender and mix well until completely blended. Add ricotta, parmesan cheese and pasta water and pulse in the blender until combined.

Stir in the sauce with cooked pasta and pancetta, return to heat and cook for 2 more minutes.

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Pancetta and Zucchini Calamarata

Yield: 2

Ingredients

• Calamarata pasta - 200 g
• Zucchini - 2
• Ricotta - 200 g
• Garlic - 2 cloves
• Pancetta - 150 g
• Parmesan cheese - 3 tablespoons

Instructions

1. Cook the pasta in salted water until al-dente. Save 125 ml of pasta water for the sauce.
2. Fry chopped pancetta in a non-stick pan for 2-3 minutes, remove from the pan and add garlic and diced zucchini. Season with salt and pepper and saute for about 5 minutes.
3. Transfer the zucchini into a blender and mix well. Add ricotta, parmesan cheese and pasta water and mix until combined.
4. Stir in the sauce with cooked pasta and pancetta, return to heat and cook for 2 more minutes.