Orecchiette With Zucchini And Pancetta

• 1.5 pounds zucchini, sliced into thin rounds
• 4 cloves garlic, minced
• .5 pounds pancetta
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt, more for pasta water
• .5 teaspoons pepper, more to taste
• 1 pound orecchiette (shells or rigatoni also work well)
• .5 cups grated parmesan
• 1 handful fresh basil, torn

1. Fill a large pot with water and generously add salt. Leave to boil over high heat.
2. Heat the olive oil in a separate pot or deep pan over medium-high heat. Add the pancetta and cook until fat starts to render, about 3-4 minutes.
3. Add garlic and cook till fragrant, about 1 minute. Do not let brown or burn!
4. Add the zucchini, salt, and pepper. Stir to coat with the rest of the ingredients and lower heat to low. Cook for about 20 minutes uncovered, stirring occasionally until zucchini are all soft, some having disintegrated.
5. Once the water is boiling, cook orecchiette according to package directions.
6. Before the orecchiette is finished cooking, ladle out .5 cup of the cooking water and add to the zucchini pot along with the .5 cup of grated parmesan and handful of basil. Mix well. Ladle out additional cooking water and set aside.
7. Drain the pasta and mix in the zucchini pot, adding splashes of additional pasta water if it seems too dry. Add additional black pepper to taste. Serve with grated pecorino romano or more parmesan cheese.

zucchini, garlic, pancetta, extra virgin olive oil, salt, pepper, orecchiette, parmesan, basil

Taken from food52.com/recipes/72406-orecchiette-with-zucchini-and-pancetta (may not work)