Steps to Prepare Aglio Olio Penne

Penne With Bacon And Zucchini

Olive oil infused with simple, yet bold flavors is often used as a sauce in italy, and that is literally what aglio olio translates to:

Recipe Summary Penne With Bacon And Zucchini

This recipe ('penne zucchini e pancetta') is from my Italian aunt and is a family favorite. It can be served as an appetizer or with a few slices of fresh crusty Italian bread and a garden salad as a main. My aunt never wrote her recipes down, but this is how she gave it to me.

Ingredients | Aglio Olio Penne

1 tablespoon olive oil

1 large onion, diced

5 slices pancetta, diced

3 large zucchini, cubed

½ cube chicken bouillon

½ cup water

1 cup heavy cream

1 (8 ounce) package penne pasta

2 tablespoons grated Parmesan cheese

Directions

Heat oil in a large skillet over medium heat. Add onion and pancetta; cook until onion is soft and pancetta crisp, about 5 minutes. Add zucchini and bouillon cube. Cook and stir for 2 to 4 minutes. Pour in water and cover skillet. Cook until zucchini is soft and liquid has been absorbed, about 7 minutes. Lastly add the cream and mix well, remove from heat.

Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and add to the skillet. Mix well. Serve with Parmesan cheese.

Due to my lactose intolerance, I use coconut milk instead of cream.

Info | Aglio Olio Penne

prep: 15 mins cook: 15 mins total: 30 mins Servings: 2 Yield: 2 servings

TAG : Penne With Bacon And Zucchini

Meat and Poultry Recipes, Pork,