Tuesday, December 25, 2007
Fettucini with Pancetta & Zucchini Ribbons
We are having a later Christmas dinner, so I had to eat something during the day, and red (ish) and green Christmas pasta was perfect.
Espcially since this cider-braised pork roast is in the oven for my contribution to Christmas dinner tonight and making the entire house smell good!
Happy holidays everyone - I hope you are surrounded by family and friends and having a wonderful day.
Fettucini with Pancetta & Zucchini Ribbons:
1/2 lb fettucini
1 whole zucchini or 4 baby zucchini, cut into ribbons with a vegetable peeler
2 cloves garlic, minced finely
5-6 slices pancetta, cut into ribbons (can use bacon)
Olive oil, salt and pepper as needed
1/3 c heavy cream
Parmesan cheese for grating
Boil water for pasta, salt liberally. Cook pasta for 7-9 minutes (rather al dente as the pasta will continue to cook in the next step), drain well, reserving about 1/2 c pasta cooking water.
Meanwhile, heat a saute pan with a small amount of olive oil, then cook pancetta until crisp and fat has rendered. Drain off excess fat, then saute garlic and zucchini just briefly before pouring cooked pasta over and tossing to mix all ingredients. Add pasta cooking water, salt and pepper to taste and continue to simmer until almost all water has evaporated. Add cream, toss to coat and continue to simmer on low until thickened slightly and creamy. Serve, topping with parmesan cheese.