Bucatini with Leeks, Zucchini & Pancetta
Author:
Cristina
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.
Ingredients
- 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
Instructions
- Bring pasta water to boil and cook pasta
- In the meantime, sauté pancetta in oil until crispy and remove from pan
- Add zucchini and leeks and sauté until tender and lightly browned
- Add cream and pancetta
- Toss with pasta and one egg, stirring to allow egg to cook
- Serve immediately
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