Spaghetti alla Zucca
This is the exact pasta that my wife, Sabah made for me on one of our first dates, almost 9 years ago. With our 5 year wedding anniversary around the corner, I thought it would be nice to have her do a video tutorial of this quick, easy and rich pasta together. Enjoy, and don’t forget you can always message me anytime on Instagram (@chefgregsgoods) or through the contact page above.
Full video tutorial at the bottom of this page.
Cook the bacon. I find that baking it in the oven at 350 degrees for 20 minutes is the best method and less messy than frying it on the stovetop. Once the bacon is cooked, reserve the fat and roughly chop the bacon.
In a large saucepan, add bacon fat. Once melted, add the onions. Cook slowly, do not brown too much. Once translucent, add the zucchini. Sauté for about 5 minutes. Season lightly with sea salt and fresh cracked pepper
At this point, you should start heating up your pasta water in a pot on the back burner. Add bacon to the saucepan with the onions and zucchini and stir. After a few minutes add the cream. Keep the heat low-med to avoid burning it. Put one tablespoon of salt in the pasta water then add the spaghetti.
Add cheese and cayenne pepper to the creamy mixture. If the cream is starting to stick, add pasta water or a bit of milk if you have it. Simmer on low heat. Drain the pasta and add to the saucepan. Stir rapidly, and serve immediately.
Grate extra Parmigiano on top and a sprinkle of cayenne around the plate. This pasta pairs well with a glass of dry white wine.