1/2 cup Coarsely chopped pancetta — see * Note
1/4 cup Olive oil
3 Garlic cloves — chopped fine
1 1/2 pounds Zucchini — cut julienne,
and drained well 1/2 cup Whipping cream
1/3 cup Freshly grated Parmesan cheese
Salt — to taste Freshly-ground black pepper — to taste 1 pound Dry pasta — penne prefered
* Note: American bacon will work, but the flavor is very different. Heat a large frying pan and saute the pancetta until clear. Remove the meat and fat from the pan. Drain and discard the fat and set the meat aside. Add the olive oil to the pan and saute the garlic for just a moment. Add the well-drained zucchini and saute over high heat until the zucchini is hot but not mushy. Add the cream and stir. Cook the pasta (I prefer penne with this dish) and toss the above with the cooked pasta, adding the pancetta, cheese and salt and pepper to taste.
THE FRUGAL GOURMET by Jeff Smith