Ricetta: Pasta con Zucchine e Guanciale

Prepare the vegetable broth by boiling the inside of the zucchine, carrot, celery, and onion in 500ml of water.

In a pan, heat EVO oil and sauté the guanciale until crispy.

Add chopped onion and garlic to the pan and cook until softened.

Stir in the diced San Marzano tomato or the tomato pulp and let it simmer.

In a separate pot, cook the double pasta according to package instructions.

Once the pasta is cooked, drain it and add it to the sauce in the pan.

Mix in the cream of zucchini and combine well.

Finish with grated Pecorino and Parmesan cheese, and season with salt and pepper.

Garnish with chopped parsley and basil before serving.

Spice Level: