John Myers
Ingredients for 4 servings:
- 400 g fettuccine or tagliatelle
- 150 g pancetta or smoked bacon
- 400 g zucchini
- 150 g cherry tomatoes
- 1 bunch of spring onions
- 1 small can of saffron
- 2 tbsp olive oil
- salt and pepper
- Parmesan or Grana Padano, freshly grated
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
quickly prepared and very tasty
Dice the bacon, cut the zucchini into sticks (approx. 2 cm), and halve the tomatoes. Slice the spring onions into rings, setting aside a few green onions. In a large pan, fry the bacon in olive oil until crispy, add the onion rings, and then the zucchini sticks. Finally, add the halved cherry tomatoes. Caution: the zucchini and tomatoes cook very quickly; you don’t want them to become mush. Season with pepper and a little salt, as the bacon is already salty. Dissolve the saffron threads in a little warm water and add to the bacon and vegetables. Meanwhile, cook the pasta until al dente, drain, and reserve a cup of the pasta water. Do not rinse the pasta and add it to the pan with the bacon and vegetable mixture, mix well, and let it simmer briefly, adding a little more of the pasta water if desired. Serve on warmed plates and sprinkle with the sliced onion greens. Serve with the freshly grated cheese.
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