Trofie with Zucchini Cream and Pancetta

Here’s a recipe to prepare delicious Trofie with Zucchini Cream and Pancetta, with an Italian twist.

Ingredients

• 320 g of trofie
• 2 medium zucchini
• 100 g of diced smoked pancetta
• 1 clove of garlic
• Extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Grated Parmesan cheese to taste
• A pinch of nutmeg (optional)
• Fresh basil for garnishing (optional)

Preparation

1. Start by washing the zucchini and cutting them into thin slices.
2. In a large pan, sauté the clove of garlic with a drizzle of extra virgin olive oil.
3. Add the smoked pancetta and let it brown until crisp.
4. Remove the garlic and add the zucchini to the pan. Season them lightly with salt and cook until soft.
5. While the zucchini are cooking, boil water for the trofie and cook them according to the instructions on the package.
6. Once the zucchini are cooked, take about two-thirds of them and blend with an immersion mixer until smooth. Add a bit of the pasta cooking water if needed to reach the desired consistency.
7. Season the zucchini cream with salt, black pepper, a pinch of nutmeg (if you like), and mix well.
8. Drain the trofie and set aside some cooking water. Add them to the pan with the pancetta and remaining zucchini.
9. Add the zucchini cream and mix well to flavor the trofie. If necessary, add a little cooking water to make the mixture creamier.
10. Plate the trofie with a little grated Parmesan on top, and if desired, garnish with fresh basil leaves.

You can accompany this dish with a nice glass of light white wine, such as a Vermentino or a Greco di Tufo, which pair well with the sweetness of the zucchini and the smoky taste of the pancetta.

Curiosities

in the Ligurian tradition, from which trofie hail, this pasta shape is often paired with pesto. Zucchini cream is a more delicate and summery alternative that highlights the sweetness of seasonal vegetables.