Zucchini And Garlic Pappardelle - cooking recipe

Ingredients

1 lb pappardelle pasta
1 tbsp olive oil
4 oz pancetta
1 1/2 lbs zucchini, thinly sliced
2 cloves garlic, crushed
8 tbsp (1 stick) butter, chopped, softened
1 cup finely grated Parmesan cheese
1 tbsp finely grated lemon peel
1/2 cup heavy cream

Preparation

Cook the pasta in large saucepan of boiling, salted water according to package directions; drain.
Meanwhile, heat the oil in a large skillet on medium-high heat. Cook the zucchini and garlic, stirring, until the zucchini is just tender.
Cook the pancetta in a small skillet until crisp. Drain on paper towels.
Combine the hot pasta with the zucchini mixture, butter, cheese, lemon peel and cream. Season to taste.
Divide among bowls; garnish each bowl with a couple of slices of pancetta.