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Zucchini, pancetta and Parmesan combine for a fresh, rich pasta

Pasta with Zucchini, Pancetta and Saffron

40 minutes

Pasta with Zucchini, Pancetta and Saffron

This is our version of a fantastic pasta offering from Trattoria Bertozzi in Bologna, Italy. In lieu of guanciale (cured pork jowl), we opted for easier-to-find but equally meaty pancetta, and we lightened up the dish’s richness by swapping half-and-half for the cream. The restaurant uses gramigna pasta, a tubular, curled shape from the Emilio-Romagna region. We found that more widely available cavatappi or gemelli works just as well combining with the zucchini and catching the lightly creamy sauce in its crevices.

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