Bucatini With Shaved Zucchini Bacon And Pecorino Recipes

BUCATINI CARBONARA WITH ZUCCHINI

Steps:

• Cook pancetta in medium skillet over medium heat until brown, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels; drain. Pour off all but 2 tablespoons drippings from skillet. Add cream, garlic, and crushed pepper to drippings in skillet; bring to boil. Set aside.
• Heat oil in heavy large skillet over medium-high heat. Add zucchini; sauté until tender, stirring occasionally, about 10 minutes. Transfer to large plate. Season to taste with salt and pepper. (Pancetta, cream mixture, and zucchini can be made 2 hours ahead. Let stand at room temperature.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return pasta to pot.
• Meanwhile, place eggs in their shell in small bowl. Add enough hot water to cover. Let stand 5 minutes. Crack eggs into large bowl and whisk to blend. Bring cream mixture to boil in skillet. Gradually whisk hot cream mixture into eggs. Mix in 1/2 cup Parmesan cheese.
• Add sauce to pasta and toss over medium heat until sauce coats pasta (do not boil). Add pancetta and zucchini and toss to heat through. Season with salt and pepper. Serve, passing remaining cheese.

ZUCCHINI SALAD WITH PECORINO, BASIL AND ALMONDS

Steps:

• In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.
• Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
• Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.

BUCATINI WITH BACON AND PECORINO CHEESE

Steps:

• Bring 3 quarts lightly salted water to boil in large pot.
• Add bucatini and cook according to package directions until just tender but firm to the bite (al dente).
• Meanwhile, add olive oil to saute pan large enough to hold pasta later on.
• Over moderately high heat, saute bacon until browned and nearly crisp.
• Drain off all but 2 tablespoons fat.
• Quickly drain pasta, leaving few drops of water clinging to strands and add to saute pan.
• Using 2 forks, toss pasta with bacon.
• Add parsley, lemon zest and cheese and toss again.
• Cover and let rest 1 minute on very low heat to allow pasta to absorb flavors.
• Serve immediately in warm bowls with grindings of black pepper to taste.