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  1. 🇮🇹 Full recipe https://www.insidetherustickitchen.com/creamy-zucchini-and-stracchino-pasta/

    Ingredients
    1 lb (450g) Paccheri pasta (or pasta of choice)
    2 zucchini (courgettes)
    1/2 cup (110g) Italian Stracchino cheese
    1 Garlic clove, finely chopped
    3.5 oz (100g) Pancetta, cut into cubes or matchsticks
    1 oz (30g or 1/2 cup) Parmigiano Reggiano, finely grated
    Large handful fresh basil
    2 tablespoons of water
    Olive oil
    Salt

    Instructions
    Bring a large pot of water to a boil and salt it well. Wash and cut the zucchini into quarters lengthwise, then chop it into small pieces.
    Heat a large pan on a medium-low heat and add the cubed pancetta. Fry the pancetta for a few minutes until slightly golden then remove it with a slotted spoon and set aside.
    Add the chopped zucchini to the pan (there should be enough fat from the pancetta but if not, add a drizzle of olive oil). Add the garlic and a sprinkle of salt and saute for 1-2 minutes until the garlic is fragrant.
    Add 2 tablespoons of water to the zucchini and cover it with a lid. Turn the heat to medium and let the zucchini cook for 5-7 minutes until softened.
    Add your pasta to the boiling water and cook until al dente.
    When the zucchini is cooked, add it to a blender or food processor with the fresh basil, stracchino cheese, parmigiano reggiano and blitz to a smooth sauce.
    Add the pureed sauce back to the pan (off the heat). When your pasta is ready transfer it to the pan and toss it in the sauce. If the sauce is too thick you can add a splash of pasta water and turn the heat on briefly to emulsify the sauce.
    Serve in bowls topped with crispy pancetta.

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