Penne with Bacon and Zucchini

This recipe ('penne zucchini e pancetta') is from my Italian aunt and is a family favorite. It can be served as an appetizer or with a few slices of fresh crusty Italian bread and a garden salad as a main. My aunt never wrote her recipes down, but this is how she gave it to me.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 1128 Calories

Ingredients

• ½ cup water
• 1 cup heavy cream
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
• 1 large onion, diced
• 1 (8 ounce) package penne pasta
• ½ cube chicken bouillon
• 5 slices pancetta, diced
• 3 large zucchini, cubed

Recipe Instructions

Step 1

Heat oil in a large skillet over medium heat. Add onion and pancetta; cook until onion is soft and pancetta crisp, about 5 minutes. Add zucchini and bouillon cube. Cook and stir for 2 to 4 minutes. Pour in water and cover skillet. Cook until zucchini is soft and liquid has been absorbed, about 7 minutes. Lastly add the cream and mix well, remove from heat.

Step 2

Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and add to the skillet. Mix well. Serve with Parmesan cheese.