Trofie pasta with creamy zucchini and pancetta

To prepare the trofie with creamy zucchini and pancetta, start with the smoked pancetta. Remove the rind 1, then slice the pancetta first into slices 2 and then into strips 3.

Transfer them to a very large pan 4 and cook over medium-high heat for 4-5 minutes, stirring often 5 until they become crispy 6. If you prefer, you can also add the rind at this stage, as it will release all its flavor!

At this point, transfer the pancetta to a tray with paper towels, without picking up the cooking juices 7; do not wash the pan, it will be used for cooking the zucchini. Trim the well-washed zucchini and cut them first in half lengthwise 8 and then into slices about 0.2 inches thick 9.

Heat the pan again with the pancetta cooking juices and add a peeled garlic clove. If there's not enough fat, add a drizzle of oil. Pour in the zucchini and season with salt and pepper 11. Cook for about ten minutes over medium-high heat until they are well browned 12. Meanwhile, put a pot full of boiling water on the stove, which will be used for cooking the pasta.

When the zucchini are ready, transfer three-quarters of them into a tall, narrow container. Add the basil leaves 13, a ladle of cooking water 14, and blend with an immersion mixer 15. At this point, as soon as the water boils, you can cook the trofie.

Pour the zucchini cream back into the same pan 16, add the trofie drained to al dente 17, a small ladle of cooking water, and almost all the reserved pancetta 18.

Mix well 19, sauté everything to combine the ingredients 20 and plate, adding the reserved zucchini, some pancetta cubes, and basil leaves 21. Your trofie with creamy zucchini and pancetta are ready to be enjoyed!