Easy zucchini pasta with crispy speck

Name: Easy zucchini pasta with crispy speck
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Cuisine: En
Ingredients: 7 oz pasta (we use spaghetti); 8.8 oz zucchini; 2.5 oz speck; 1 garlic clove; Grated Parmesan cheese to taste; Olive oil to taste; Salt to taste; Black pepper to taste

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Main Dish

Very Easy

22 min

573 Kcal

Spaghetti with zucchini and speck is an easy and tasty first course that wins you over with its irresistible balance of flavors. The golden zucchini bring sweetness and tenderness, while the speck adds a savory, pleasantly smoky note. Grated Parmesan coats the pasta in an invitingly creamy sauce, creating a rich but never heavy dressing. Each forkful brings together delicate and smoky flavors, Mediterranean aromas, and varied textures. Perfect as a quick pasta dinner or for a tasty family lunch, this recipe brings a hot, colorful dish to the table that is so appetizing it will be hard to resist having seconds.

Ingredients

7 oz pasta (we use spaghetti)
8.8 oz zucchini
2.5 oz speck
1 garlic clove
Grated Parmesan cheese to taste
Olive oil to taste
Salt to taste
Black pepper to taste

Materials

Pot
Mandoline (or knife)
Frying pans

Preparation

Preparation10 min

Cook time12 min

Slice the zucchini thinly using a mandoline or a sharp knife to obtain thin, even slices.
Sauté a clove of garlic in extra virgin olive oil, then add the sliced zucchini.
Cook the zucchini for about 12 minutes, stirring occasionally, until they are tender and golden brown.
Meanwhile, cook the pasta in plenty of salted water, following the cooking times indicated on the package.
Cut the speck into strips and sauté it in a pan until it is crispy and lightly browned.
Remove the garlic from the zucchini, add the speck, and set some aside for the final garnish. Mix the sauce well.
Add the grated Parmesan and toss the pasta quickly. Add a little of the pasta cooking water, if necessary, to help the sauce come together.
Serve the pasta with zucchini and speck piping hot, topping each plate with the crispy speck you set aside and a sprinkle of black pepper.

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FAQ ❓

How should I store pasta with zucchini and speck?

Store the pasta in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan with a tablespoon of water to restore its tenderness and creaminess.

How do I get golden zucchini for pasta with speck?

Slice the zucchini thinly and cook them in a large pan over medium-high heat. Stir only when necessary to help them brown evenly without becoming watery.

How can I make pasta with zucchini and speck creamy without cream?

Toss the pasta with grated Parmesan and a little pasta cooking water. The starch in the pasta will create a delicate sauce that coats the spaghetti perfectly.

What type of pasta should I use with zucchini and speck?

Spaghetti are perfect because they combine well with the sauce. Alternatively, use linguine, tagliatelle, penne, fusilli, or rigatoni.

What can I use instead of speck in pasta with zucchini?

Replace the speck with pancetta, guanciale, or prosciutto. For a vegetarian version, use smoked tofu, sun-dried tomatoes, or toasted nuts.

Can I prepare pasta with zucchini and speck ahead of time?

Prepare the zucchini and speck sauce ahead of time and store it in the refrigerator. Combine it with the freshly cooked pasta just before serving. This will help the dish stay creamy and flavorful.

What herbs and seasonings can I add to spaghetti with zucchini and speck?

Finish the dish with black pepper, basil, parsley, thyme, or lemon zest. These flavors enhance the sweetness of the zucchini and the smoky taste of the speck.

Nutrition

for 1 serving / for 100 g

Calories: 573Kcal

Carbo: 63.6g
Total fat: 19.3g
Saturated fat: 5.8g
Proteins: 27.2g

Nutritional information for 1 serving (280g)

Cookware

burner

Attributes

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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