Bucatini with Leeks, Zucchini & Pancetta
 
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.
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 5-6
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
  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
Recipe by HeartHelpings at https://hearthelpings.com/439/