Bucatini with Leeks, Zucchini & Pancetta

Bucatini with Leeks, Zucchini & Pancetta
Recipe type: Pasta
Cuisine: Italian
Serves: 5-6
Prep time:
Cook time:
Total time:
This is a wonderful, rich pasta dish. In Italy it is made with guanciale, which is pork cheek, the most flavorful version of bacon ever...and meatier. Pancetta, however, works well too. Bacon in a pinch.
  • ½ lb pancetta, chopped into small slices or cubes
  • 1 large leek, sliced into rounds
  • 1-2 zucchini, sliced into half rounds
  • 3 T olive oil
  • ½ C heavy cream
  • ½ lb pancetta (or guanciale if you can find it!)
  • 1 lb bucatini or spaghetti
  • 1 egg
  1. Bring pasta water to boil and cook pasta
  2. In the meantime, sauté pancetta in oil until crispy and remove from pan
  3. Add zucchini and leeks and sauté until tender and lightly browned
  4. Add cream and pancetta
  5. Toss with pasta and one egg, stirring to allow egg to cook
  6. Serve immediately


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