Fresh Fettuccine with Zucchini, Pancetta and Zucchini Flowers

Fresh Fettuccine with Zucchini, Pancetta and Zucchini Flowers


20 oz. pancetta, diced

1/4 tsp saffron threads, toasted

2 tsp kosher salt

1 lb. zucchini, cut into 2 inch matchsticks

24 zucchini flowers, stems trimmed off and flowers stigmas removed

1 onion, diced

3 cups hot pasta water

1 cup scallions, chopped

2 tablespoons Italian parsley, chopped

2 large egg yolks

1 lb. fresh pasta

1 cup Pecorino cheese, grated

Start the pasta water to boil.

To toast saffron threads, place them on a metal spoon and hold over heat just for a few seconds until they become fragrant. Gently pour thread into a small bowl with 2 tablespoon hot pasta water, and let steep.

Brown pancetta in a large pot. Add the onions and saute to translucent but not brown, then add scallions and salt, stir. Over high heat add the zucchini, stirring to release its juices. Let boil and reduce for a couple of minutes, don’t let pan become dry. Ladle in 2 cups hot pasta water to the pot, stir in saffron thread with liquid and parsley. Bring to boil and reduce heat to a simmer. Meanwhile add salt to boiling pasta water and cook pasta to just al dente. Remove the pasta and drain. Add to sauce pot and toss. Lightly whisk the egg yolks with 1/4 cup pasta water and pour over pasta , toss. Add grated cheese and toss again and serve.

Fusilli with Green Sauce- The green sauce is Swiss Chard and Zucchini

Fusilli with Green Sauce- The green sauce is Swiss Chard and Zucchini


1 lb. fusilli, cooked al dente in salted water

2 tablespoons butter

2 tablespoons olive oil

1 onion, cut in half , sliced very thin

2 zucchini, shredded

8 Swiss Chard leaves, deveined and chiffonade

2 anchovies, minced (use them, you will never know there’s anchovies. Just a nice flavor that can’t be duplicated)

1 tablespoon capers, drained and rinsed

salt and pepper, to taste

1 clove garlic , minced

1/2 cup white wine

1/2 – 3/4 cup parmesan cheese grated

In a heavy pan saute the the sliced onions and shredded zucchini just until onion begin to be tender. Add garlic, capers, Swiss chard, wine, anchovies and salt and pepper to taste. Simmer until wine reduces slightly and add the drained

al dente pasta. Add pasta water if more sauce is needed and parmesan cheese. Toss to coat. Serve warm.