Watch Nonna cook this recipe on YouTube, click here
Ingredients
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3 medium zucchini
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1 leek
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200g guanciale (or pancetta if you can’t find guanciale)
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Freshly ground black pepper
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Parmesan cheese, grated
Optional but highly recommended:
A spoonful of Nonna’s “magic mix” — a blend of fresh parsley, garlic, and basil finely chopped and stored in a small jar. It adds a burst of flavor and comes in handy for so many dishes.
Instructions
Prepare the Ingredients
Start with the zucchini. You can peel them or not — it’s up to you! Nonna prefers to peel them for a softer texture. Wash them well and cut them into small pieces.
Next, wash and slice the leek, and cut the guanciale into small cubes.
Cook the Guanciale
In a large pan, drizzle some Papa Vince Extra Virgin Olive Oil and add the guanciale.
Let it cook slowly over medium heat until it begins to release its rich, flavorful fat — in Italian we say “let it sweat”. You’ll know it’s ready when it turns golden and crispy.
Once cooked, remove the guanciale from the pan and set it aside, leaving the rendered fat in the pan for extra flavor.
Cook the Vegetables
In the same pan, add the sliced leek and let it sauté gently in the guanciale fat.
Meanwhile, sprinkle a bit of Papa Vince Sea Salt over the zucchini in a separate bowl. This helps draw out some of the water and enhances their flavor.
When the leek becomes soft and fragrant, add the zucchini to the pan. Pour in a little more Papa Vince EVOO and about a glass of water to help them cook. Cover with a lid and let simmer for about 5–10 minutes, stirring occasionally.
If you have Nonna’s parsley–garlic–basil mix, add a spoonful now — it will make your kitchen smell heavenly!
Make the Zucchini Cream
Once the zucchini are tender, set aside a small portion. Place these in a blender with a generous spoonful of grated Parmesan cheese and blend until smooth.
Pour this creamy zucchini purée back into the pan with the remaining zucchini and leek, then add the cooked guanciale. Stir everything together and turn off the heat — the sauce is ready!
Cook the Pasta
In a separate pot, bring water to a boil. Add Papa Vince Sea Salt, then cook the Papa Vince Rigatoni until al dente.
Drain the pasta.
Assemble and Serve
Toss the rigatoni with the zucchini–guanciale sauce.
Serve warm, with extra Parmesan cheese and a drizzle of Papa Vince EVOO on top.
Buon appetito! 🍝
Nonna’s Tip
Keep a jar of her parsley–garlic–basil mix in your fridge! Just chop everything finely, cover with Papa Vince EVOO, and use a spoonful anytime you want to add depth and aroma to your dishes — from pasta sauces to roasted vegetables.
