First Night In Naples Pasta

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First Night In Naples Pasta
Serves 8-10

2 tbs. Kings Imported Extra Virgin Olive Oil
2 zucchini, grated on a large cheese grater
1 onion, diced
1/3 lb. pancetta (Italian bacon) diced
1 10 oz. pkg. Kings Fresh Pasta: Egg Linguine
1/2 c. heavy cream
1 tbs. butter
1/2 c. parmiggiano-regiano
1/2 c. pecorino romano

Drain the grated zucchini on a paper towel lined plate.

Set a large pot of salted water over high heat and bring it to a rolling boil.  Cook pasta until just before it's al dente (fresh pasta should only cook for a few minutes.)

While you're waiting for the water to boil, cook the pancetta to render out the fat and make it crispy in spots. Drain on another plate lined with paper towel. Set aside.

In a large, deep pan, heat olive oil over medium-high heat. Add onion and sauté for about 5 minutes. Add in the zucchini and the pancetta and toss until mixed evenly.

When the pasta is ready drain it and add it to the pan with the zucchini and toss again.  Immediately add the heavy cream and mix until pasta is well coated. (If it looks a little dry you can add some of the pasta water).

Finish the dish by adding the cheeses and butter.  Keep tossing the pasta until butter is completely melted.

Serve warm with extra cheese for topping.

Cook's Note: You'll notice there is no salt or pepper in this dish; other than in the water for the pasta. Personally I don't feel it needs it between the pancetta and the cheese. Remember, salt makes the already present flavors more bold. Pepper is an additional flavor to the dish. As always, cook your food to your tastes! 

Buon Appetito!