Imported from the web

Creamy Zucchini and Bacon Pasta

Name: Creamy Zucchini and Bacon Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 oz bacon (Sliced crosswise ¼-inch thick); 2.5 tbsp extra-virgin olive oil (Use enough, together with the rendered bacon fat, to make ¼ cup total bacon oil); 2 lb zucchini (Cut into ⅓-inch dice; about 6 cups. Summer squash such as golden zucchini, crookneck, or patty pan may also be used); 0.5 cup white onion (Finely chopped); kosher salt (To taste; such as Diamond Crystal, plus more for the pasta water); black pepper (To taste); 2 tsp garlic (Minced; divided between the two batches); 3 tbsp unsalted butter (Divided; 1 tablespoon for the zucchini and 2 tablespoons for the pasta); 2 tbsp lemon juice (Divided; 1 tablespoon for the zucchini and 1 tablespoon for the finished sauce); 1 lb spaghetti (Cook according to package directions until al dente); 0.5 cup Parmesan cheese (Freshly grated, plus more for garnish); chives or dill (Chopped; optional, for serving)

Recipe by Kay Chun

Imported by Niki Su on SeeMeCook

Zucchini, crisp bacon, Parmesan, butter, and lemon create a smoky, creamy pasta dish for a weeknight meal. The zucchini cooks in rendered bacon fat, while lemon brightens the rich sauce.

4 servings45 minItalian

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Ingredients

4 oz bacon (Sliced crosswise ¼-inch thick)
2.5 tbsp extra-virgin olive oil (Use enough, together with the rendered bacon fat, to make ¼ cup total bacon oil)
2 lb zucchini (Cut into ⅓-inch dice; about 6 cups. Summer squash such as golden zucchini, crookneck, or patty pan may also be used)
0.5 cup white onion (Finely chopped)
kosher salt (To taste; such as Diamond Crystal, plus more for the pasta water)
black pepper (To taste)
2 tsp garlic (Minced; divided between the two batches)
3 tbsp unsalted butter (Divided; 1 tablespoon for the zucchini and 2 tablespoons for the pasta)
2 tbsp lemon juice (Divided; 1 tablespoon for the zucchini and 1 tablespoon for the finished sauce)
1 lb spaghetti (Cook according to package directions until al dente)
0.5 cup Parmesan cheese (Freshly grated, plus more for garnish)
chives or dill (Chopped; optional, for serving)

Steps

1
In a 12-inch nonstick skillet, cook the bacon over medium heat, turning occasionally, until golden and crisp, about 5 minutes.
2
Transfer the bacon to a paper towel-lined plate. Pour the rendered bacon fat into a small heatproof measuring cup, then add enough olive oil to make ¼ cup total bacon oil. Wipe out the skillet.
3
Return the skillet to medium-high heat and add 2 tablespoons of the bacon oil.
4
Add half of the diced zucchini and half of the chopped onion. Season with salt and pepper, then cook, stirring occasionally, until golden and tender but not mushy, about 5 minutes.
5
Stir in 1 teaspoon of the minced garlic, then transfer this first zucchini mixture to a small bowl.
6
Add the remaining 2 tablespoons of bacon oil to the skillet. Add the remaining zucchini, onion, and garlic, season with salt and pepper, and cook until golden and tender, about 5 minutes.
7
Return the first zucchini batch to the skillet. Add 1 tablespoon of the butter and 1 tablespoon of the lemon juice, season with salt and pepper, and mix well. Turn off the heat.
8
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Reserve 1½ cups of the pasta water, then drain the pasta.
9
In the large pot, combine the drained pasta, 1 cup of the reserved pasta water, the zucchini mixture, and the remaining 2 tablespoons of butter. Cook, stirring vigorously, until the sauce thickens, about 2 minutes.
10
Turn off the heat. Stir in the remaining 1 tablespoon of lemon juice and the Parmesan, adding more reserved pasta water as needed for a thinner sauce. Season with salt and pepper.
11
Divide the pasta among bowls. Scatter the crisp bacon over the pasta, top with more Parmesan and the chopped chives or dill if using, and serve warm.

Notes

The recipe's nutrition information is an estimate per serving. The structured data gives 810 calories, 29 g protein, 96 g carbohydrates, 35 g fat, and 7 g fiber per serving. The source does not specify an exact amount of salt, pepper, or optional herbs.