Short Mafalde with Zucchini, Guanciale, and Basil

Here is the recipe for Short Mafalde with Zucchini, Guanciale, and Basil – a dish that blends the sweetness of zucchini with the tasty guanciale, enriched by the freshness of basil.

Ingredients

• 320 g of Short Mafalde
• 2 medium zucchinis
• 150 g of guanciale
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste
• A bunch of fresh basil
• Grated cheese (pecorino or parmesan) to serve

Preparation

1. Wash and slice the zucchinis into thin rounds or small cubes, as you prefer.
2. Cut the guanciale into thin strips or cubes.
3. In a large pan, heat a drizzle of oil and add the guanciale. Let it sauté until it becomes crispy. Remove the guanciale and set it aside, leaving the released fat in the pan.
4. In the same guanciale fat, fry the zucchini slices until they become soft and slightly golden. Season with salt and pepper.
5. Meanwhile, bring a pot of ample salted water to a boil and cook the Short Mafalde as per the package instructions until al dente.
6. Drain the pasta, reserving some cooking water, and add it to the pan with the zucchini. Add the crispy guanciale.
7. Gently mix to flavor the pasta, adding a bit of the cooking water to keep the sauce creamy. Tear some fresh basil leaves and incorporate them into the dish for a distinctive aroma.
8. Serve hot with a generous dusting of grated cheese on top.

Curiosity

Mafalde, also known as reginette, are a type of pasta that resemble the ruffles on a queen’s sleeves, hence their name. The typical “ruffled” edges are perfect for trapping the sauce.

For a lighter version, you might use smoked pancetta instead of guanciale and finish with a drizzle of raw oil instead of the guanciale’s cooking fat. Here’s a classic reinterpretation with a distinctive Italian touch. Enjoy your meal!