Giuseppe's mother, Lina, made us this pasta con pancetta e zucchine during a visit to Calabria in 2019. It has been in our regular rotation ever since. This is a true Italian home-style dish, the kind that does not belong to any single region but is beloved across the country, from Calabria to Campania to Emilia-Romagna.
The ingredient list is short: pancetta, zucchini, pasta, and a handful of parmigiano. But the technique matters. The pancetta fat renders slowly and becomes the base of the sauce. The zucchini cooks down until it almost disappears. Everything comes together in the pan with pasta water, and the result is silky, savory, and deeply satisfying.
Pancetta, Guanciale, or Bacon?
In Calabria, we use guanciale della Sila or a locally made pancetta. Both are cured pork products with a high fat content, which is exactly what this dish needs. The fat renders out during cooking and becomes the flavor base for the entire sauce.
If you are in the U.S., pancetta is your best option and is available at most grocery stores. If you can find it, ask your butcher to cut it fresh and thick, about a quarter inch wide. Then slice it into strips yourself. Thick-cut bacon is a perfectly acceptable substitute and works especially well if it is from a local butcher or farmers market.
Whichever you use, the most important step is cooking it low and slow with the lid on. The lid traps steam, which helps the fat render evenly without burning the meat. The goal is pancetta that is browned but still slightly soft, with the fat fully melted out. That rendered fat stays in the pan and becomes the foundation of the sauce.
About the Zucchini
Zucchini is one of our favorite summer vegetables, and in Calabria the season lasts remarkably long. For this dish, you want the zucchini to cook all the way down until it is very soft and almost falling apart. It essentially becomes part of the sauce rather than a topping.
A few important notes on salt: zucchini has a high water content and can absorb a lot of salt. Taste as you go and hold back more than you think you need. Additionally, the pancetta is already salty, and the parmigiano added at the end adds more. Season lightly throughout and adjust at the end.
Ingredients
- 135 g (0.3 lb) pancetta or guanciale, cut into ¼-inch strips (or 4 slices thick-cut bacon)
- 2 large zucchini (about 8 inches each), halved lengthwise and cut into ¼-inch pieces
- 350 g (0.75 lb) spaghetti
- ¼ cup Parmigiano Reggiano, freshly grated (optional)
- Extra virgin olive oil, for finishing
- 2 tbsp coarse sea salt, for pasta water
- Freshly cracked black pepper to taste
For finishing, use a high-quality extra virgin olive oil. A small drizzle over the plated pasta ties the dish together and adds a fresh, grassy note that balances the richness of the pancetta.
How to Make Pasta con Pancetta e Zucchine
- Fill a large pot with water and bring to a boil. Add salt until the water tastes seasoned.
- Cut the pancetta into ¼-inch wide strips. Cut the zucchini in half lengthwise, then into ¼-inch pieces.
- Heat a medium-large sauté pan over medium-low heat. Add the pancetta, cover with a lid, and cook for 15 to 20 minutes until the fat has fully rendered. The pancetta should be brown but still slightly soft. Remove the pancetta with a slotted spoon and set aside, leaving the fat in the pan.
- Add the zucchini to the pan with the rendered fat. Cover and cook on medium heat for about 20 minutes, until the zucchini has fully softened and broken down. Add the pancetta back in, stir, and remove from heat.
- Add the pasta to the boiling water, stirring every 2 minutes. Cook until 2 to 3 minutes before al dente. Reserve 1½ cups of pasta water before draining.
- Return the zucchini and pancetta pan to medium heat. Drain the pasta and add it directly to the pan. Turn the heat to high and stir continuously, adding pasta water a little at a time if the pasta begins to dry out. Cook for 2 to 3 minutes until everything is well combined.
- Remove from heat. Add the parmigiano and stir until fully incorporated. Plate immediately and finish with a drizzle of extra virgin olive oil and freshly cracked black pepper.
Frequently Asked Questions
Can I Use Bacon Instead of Pancetta?
Yes. Thick-cut bacon works well in this recipe. The flavor will be slightly smokier than pancetta, but the dish is still excellent. If you are using heavily salted store-bought bacon, be conservative with the salt in the pasta water and skip adding any additional salt until you taste the finished dish.
Why Cook the Pancetta with the Lid On?
Cooking the pancetta with the lid on traps steam, which helps the fat render slowly and evenly without the meat drying out or burning. The result is meat that is browned on the outside but still tender, with all the fat properly melted into the pan. That fat is the base of your sauce, so this step matters.
Can I Use a Different Pasta Shape?
Yes. Spaghetti is our preference, but rigatoni, mezzamaniche, or any short pasta that holds sauce well will work. Avoid very thin pasta like angel hair, which will not stand up to the weight of the zucchini sauce.
Why Is Careful Salting So Important Here?
Three ingredients in this dish contribute salt: the pasta water, the pancetta, and the parmigiano. If you salt aggressively at each step, the finished dish can easily become too salty. Salt the pasta water moderately, taste the zucchini before adding more salt, and add the parmigiano at the very end before making any final seasoning adjustments.
What Season Is Best for This Dish?
This is a great transition-season dish. The richness of the pancetta makes it satisfying in spring and fall, and zucchini is abundant in summer. In the fall, some people swap zucchini for squash. In summer, you can take this dish in a completely different direction by adding fresh tomatoes, which is how Italy's famous pasta all'Amatriciana is born.
Can I Make This Vegetarian?
You can, but it becomes a different dish. Skip the pancetta and sauté the zucchini directly in olive oil with a smashed garlic clove. We have a recipe for pasta with zucchini here. The result is a lighter, simpler pasta that still lets the zucchini shine. Finish with plenty of parmigiano and olive oil.
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