Total Time: 25 minutes
Zucchini pasta alla Gricia the recipe variation of pasta alla gricia. Adding zucchini, breaks the predominance of guanciale and balances the recipe with a popular vegetable.
Ingredients for 4 people:
- 1 pound bucatini or spaghetti
- 6 ounces guanciale (or bacon) in thick strips
- 2 tablespoons olive oil
- 1 medium zucchino cut in cubes
- 1/2 cup grated pecorino romano
- salt and pepper
In a large deep pan cook guanciale at low heat so it release its fat and set it aside.
Add oil to the fat. At lively heat fry zucchini, about 5 minutes. Then toss guanciale back into pan. Stir a few seconds to mix flavors and check for salt.
Add a little water from the pasta in the pan with the guanciale and toss bucatini into pan. If necessary, add some more water from pasta. Add pecorino and a generous sprinkle of ground black pepper.
Mix well to flavor pasta, then turn heat off and serve.
Note: cut zucchino lengthwise several times before chopping it smaller.