Trofie with Zucchini Cream and Pancetta

Method

1. Remove the rind from the pancetta and set it aside. Cut the pancetta into small cubes.
2. In a pan, cook the pancetta over medium heat until crispy and golden. Remove the pancetta and discard the rind.
3. In the same pan, add a clove of garlic (smashed) and sauté briefly.
4. Cut the zucchini into small cubes and add them to the pan. Season with salt and pepper, and sauté until tender.
5. Remove the garlic. Set aside a few zucchini pieces for garnish.
6. Blend the remaining zucchini with some pasta cooking water and basil leaves until smooth to make the cream.
7. Cook the trofie pasta al dente.
8. In the pan with the zucchini cream, add the drained pasta and almost all the pancetta. Add a splash of pasta cooking water and toss well.
9. Plate the pasta, top with the reserved pancetta and zucchini cubes, garnish with basil leaves and a grating of black pepper.