Pasta Zucchine E Guanciale Recipe
Ingredients for 300gr of pasta: 200gr guanciale, 2 zucchine, Oil, Salt, Pepper.
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Ingredients
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Pasta and main items
Vegetables & aromatics
Optional finishing (recommended)
Method
Pasta cooking
- 1
Boil water and cook pasta
Bring a large pot of water to a vigorous boil (about 4–5 liters for 300 g pasta). Salt the water generously (roughly 10 g salt per liter). Add the pasta and cook until just shy of al dente (check package time; remove 1–2 minutes earlier than recommended). Reserve about 200 ml of the starchy pasta water, then drain the pasta and set aside.
Prepare guanciale
- 2
Render guanciale
While the pasta cooks, place the diced or strip-cut guanciale in a cold, medium sauté pan (no additional oil). Turn the heat to medium-low. Let the guanciale slowly render its fat, stirring occasionally, until it becomes deep golden and crisp at the edges, about 8–12 minutes. Monitor to avoid burning. When done, remove most of the crispy pieces with a slotted spoon and keep them on a plate. Leave roughly 1–2 tablespoons of rendered fat in the pan for flavor.
Cook zucchine
- 3
Sauté zucchini
Add 2 tablespoons of extra-virgin olive oil to the pan with the guanciale fat and increase heat to medium. Add the sliced zucchini in a single layer if possible. Season lightly with a pinch of salt. Sauté until tender and lightly caramelized, about 4–6 minutes, stirring occasionally. If the pan becomes dry, add a splash (1–2 tablespoons) of reserved pasta water. Adjust seasoning with a little salt and a few grinds of black pepper.
Combine and finish
- 4
Toss pasta with sauce
Add the drained pasta to the pan with the zucchini and rendered guanciale fat. Toss over medium heat to combine. Add some reserved pasta water, a few tablespoons at a time, to create a glossy, lightly saucy coating (use about 50–150 ml depending on desired silkiness). Stir in the crispy guanciale pieces reserved earlier so they remain crunchy. Continue tossing until the pasta is al dente and the sauce clings to the noodles, about 1–2 minutes.
- 5
Finish and serve
Remove the pan from heat. If using, sprinkle the grated pecorino or Parmigiano and toss briefly to incorporate (add additional pasta water if needed to emulsify into a light sauce). Taste and adjust with salt and freshly ground black pepper. Portion into plates and serve immediately, optionally garnishing with an extra grind of pepper or a few reserved crispy guanciale pieces.
