My family loves pasta, so I enjoy coming up with new ideas to make pasta, than always making the same style each time. My daughter and I loves Pasta Carbonara but we have it frequently as my mother-in-law knows we love it, so she makes it quite often for us…and she does make an awesome Pasta Carbonara…its to die for (it will be a future blog entry) 🙂 But my husband is not a big fan of Pasta Carbonara, maybe it’s the fact that he has it quite often and maybe he’s a bit turn off my it. I don’t know and I don’t understand why he would feel that way! 🙂 Like I said, it’s to die for…his mom does make it the best!! Anyways, getting my to how I came up with this idea of making this particular pasta. So I thought, we love zucchini in our pasta (we at times make a delicious shrimp and zucchini pasta)…so maybe I can do something with zucchini, also knowing the daughter loves her zucchini. If I add, pancetta and saffron can be a nice and interesting combination. There it is! I made it and it was deliciously tasteful and everyone loved it. My daughter said, “hmm mummy, you’re the best cooker ever!” 🙂 So I knew I did good with this one! She says that each time I make something she likes.
(serves 4 people)
– 350g Penne Pasta (or your choice of pasta)
– A pack of Cubed Pancetta (if you can’t find cubed package Pancetta, get some in slab size at the Italian store and diced them.)
– 4 or 5 zucchini (cut into small pieces)
– 1 pack of Saffron
– Extra virgin olive oil
– Parmigiano Reggiano or Grana Padano grated cheese
- Wash zucchini and cut into small pieces.
- Heat extra virgin olive oil in a non-stick frying pan and cook them up.
- When the zucchinis are fully cooked, add the diced bacon and fry together for a while.
- Put water on to boil and cook the pasta as directed on the package.
- When pasta is finish, drain the water and pour it into the pan where you previously cooked zucchini and pancetta.
- Dissolve saffron in a little water and add to the pasta, zucchini, pancetta.
- Add a good handful of grated Parmesan or Grana Padano cheese to taste and sauté or mix together until the cheese has completely melted.
**Note: when I first made this dish I didn’t dissolve the saffron as you can see in my photo. But the second time, I decided to dissolved in a little water, and it was easier to spread over the pasta. ***
**I found out that this recipe some use here in a variety of different way. But this is my version to fit me and my family taste**
It’s a pretty quick but still very tasty recipe!