Easy Pancetta and Zucchini Pasta
Enjoy a mouthwatering dish of pancetta and zucchini orzo pasta. This easy-to-make recipe combines the savory taste of pancetta with the freshness of zucchini for a deliciously satisfying meal. Perfect for a cozy night in or a dinner party with friends.
Learn how to make Easy Pancetta and Zucchini Pasta! This simple recipe combines crispy pancetta and flavorful zucchini with pasta for a delicious meal. Follow the easy steps and enjoy a tasty dinner in no time!
You can also try this chicken and pepper stew or a super easy-to-make chickpea and roasted peppers dish, both recipes go beautifully with some freshly baked bread or some homemade rice. Give them a try, I am certain you will love them!
Even more easy recipes for you to test Lemon Chicken, Easy 15-minute Udon Noodles, Turkey Mince Noodles, or Gnocchi made easy with Pesto and Zucchini for a quick delicious lunch or dinner.
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Pancetta and zucchini pasta are quickly cooked together for a tender, flavorful dish. This meal is the ultimate comfort food, ideal for cozy nights in and busy weekdays. Perfect for a simple yet satisfying dinner.
Looking for more? Check out these Dinner Recipes!
Ingredients
For this Easy Pancetta and Zucchini Pasta recipe, you’ll need the following ingredients: orzo pasta, diced pancetta, garlic cloves (grated or chopped), extra virgin olive oil, diced courgettes, diced medium onion, vegetable/chicken stock cube, salt, pepper, basil, grated parmesan (to serve), and chilli flakes (to serve).
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How to make Easy Pancetta and Zucchini Pasta
First, heat the olive oil in a big pan on medium-high heat. Add the chopped garlic and cook for one minute.
Next, dice the zucchini and onion on a cutting board and put them in the pan. Cook for 5 minutes.
Add the orzo pasta and 800 ml of hot water with vegetable stock. Let it simmer for 10-15 minutes with the lid on, stirring sometimes.
While that’s cooking, put the pancetta in another pan and cook it until it turns brown and crispy. Stir it often so it cooks evenly. Set it aside for later.
After the pasta is done, season it with salt and pepper. Then, add basil and mix it all together.
Put the pasta into bowls and drizzle some olive oil on top. Add grated parmesan and a few chilli flakes if you like it spicy. Finally, add the pancetta on top.
Serve it while it’s hot, and enjoy this tasty dish that’s perfect for using up summer zucchini. The salty pancetta makes it even more delicious!
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Italian-Inspired Pancetta and Zucchini Pasta Dish
Equipment
- 1 Skillet or frying pan, medium To cook the pancetta and sauté the zucchini.
- 1 Skillet or frying pan, small
- 1 Wooden spoon or spatula To stir and mix the ingredients while cooking.
- 1 Cutting board and knife To chop the pancetta and zucchini.
- 1 Grater To grate the Parmesan cheese.
- 1 Garlic press (optional) To mince garlic cloves, if using.
Ingredients
- 500 g orzo pasta
- 150 g diced Pancetta
- 3-4 garlic cloves grated or chopped
- 2-3 tbsp olive oil extra virgin
- 2 courgettes diced
- 1 medium onion diced
- 1 cube vegetable/chicken stock
- salt
- pepper
- basil
- 100 g grated parmesan to serve
- chilli flakes to serve
Instructions
- Heat the olive oil in a large skillet over medium-high heat, toss the garlic and fry for 1 minute.
- Dice your zucchinis and onion on a chopping board and add them to the pan. Cook for 5 minutes.
- Add orzo pasta and 800 ml hot water + vegetable stock. Simmer for 10-15 minutes with the lid on, stirring occasionally.
- In the meantime add pancetta to a pan and cook until browned and crunchy. Make sure to toss them for an uniform grilling. Set aside until used.
- Season with salt and pepper, then add your basil and stir to combine.
- Spoon into bowls and add a drizzle of olive oil, grated parmesan and some chilli flakes if desired. Finish by adding the pancetta on top. Serve while hot and enjoy.
- This recipe is a delicious way to use up summer zucchini, and the salty pancetta adds tons of flavor to the dish. Enjoy!
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Notes
- You can use bacon instead of pancetta if you prefer.
- You can also add other vegetables to this dish, such as cherry tomatoes, bell peppers, or mushrooms.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
