Pasta With Pecorino, Guanciale & Black Pepper (Mezze Maniche Alla Gricia)

• 1 teaspoon extra-virgin olive oil
• 7 ounces guanciale, cut into 1 1/2 x 1/2-inch strips
• Cored insides of 6 zucchini, roughly chopped
• Sea salt
• 1 pound rigatoni, mezze maniche, paccheri, or other tubular pasta
• 1 cup grated Pecorino Romano
• Freshly ground black pepper

1. Heat the olive oil in a large skillet over low heat. When the oil begins to shimmer, add the guanciale and cook, stirring, until golden brown, about 8 minutes. Add the zucchini, season with salt, and cook until the zucchini is softened and cooked through, about 10 minutes.
2. Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt the water. When the salt has dissolved, add the pasta and cook until al dente.
3. Add a ladle of the pasta cooking water to the skillet with the zucchini and bring to a simmer. When the pasta is very al dente, drain, reserving the cooking water. Add the pasta and another ladle of its cooking water to the pan. Cook over medium-high heat, stirring vigorously, until a thick sauce forms, adding more water if necessary to achieve the desired consistency.
4. Remove the skillet from the heat and, add 3/4 cup of the Pecorino Romano, and mix thoroughly. Season to taste.
5. Plate and sprinkle each portion with some of the remaining Pecorino Romano and pepper to taste. Serve immediately.

extravirgin olive oil, zucchini, salt, rigatoni, romano, freshly ground black pepper

Taken from food52.com/recipes/77767-pasta-with-pecorino-guanciale-black-pepper-mezze-maniche-alla-gricia (may not work)