Rome's pasta alla gricia swaps guanciale's cured pork jowl for zucchini's water content, creating a sauce without cream through 1960s Roman kitchen improvisation.
Zucchini and Guanciale Pasta
Dive into this delectable pasta creation featuring tender zucchini and the irresistible crunch of guanciale! Perfectly sautéed for a burst of flavor, this dish combines the freshness of garden veggies with the rich, savory goodness of Italian cured pork. Whip it up in no time for a satisfying meal that’s sure to impress!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Pepe
- 2 zucchine
🥩Meat & Seafood(1)
- 200gr of guanciale (7.06 oz)
🫙Pantry Staples(2)
- Olio
- 300gr of pasta (10.6 oz)
🧂Spices & Seasonings(1)
- Sale
Nutrition (per serving)
Calories
668
Protein
16g
Carbs
56g
Fat
43g
👨🍳 Instructions
- 1
Cut the guanciale and sweat it in a pan.
- 2
Add the cut zucchini to the fat of the guanciale and dilute with cooking water to create a cream.
- 3
Season with oil, salt, and pepper.
- 4
Drain the pasta and mix it with the sauce.
- 5
Top with crispy guanciale.
💡 Pro Tips
- ✓Cut guanciale into 3-4mm cubes and render at 275-300°F for 8-10 minutes over medium-low heat until fat reaches 45-50% translucency; this prevents splattering and ensures even fat emulsification into the zucchini sauce rather than crispy bits that won't bind.technique275-300°F, 8-10 minutes, 45-50% translucency
- ✓Slice zucchini into 2mm half-moons and add to guanciale fat only after it reaches 160°F internal temperature; the high heat (above 160°F) triggers pectin breakdown in zucchini cell walls, allowing them to break down into a creamy emulsion within 6-8 minutes rather than remaining chunky.timing160°F minimum, 6-8 minutes
- ✓Reserve 180ml of starchy pasta water (not just any cooking water) and add it in 30ml increments while stirring; starch concentration of 2-3% acts as an emulsifier to bind the guanciale fat and zucchini solids into a cohesive sauce with 35-40% fat content.ingredient180ml total, 2-3% starch concentration, 35-40% final fat
- ✓Toss hot drained pasta directly into the zucchini-guanciale sauce at 165-170°F and stir vigorously for 45-60 seconds; this allows pasta starches to absorb emulsified fat while the high temperature activates starch gelatinization, creating sauce coating adhesion.timing165-170°F, 45-60 seconds vigorous stirring
- ✓Reserve a separate 50gr portion of guanciale cubes and crisp them at 350°F for exactly 4-5 minutes until they reach 12-15% moisture content; add these at plating only, as residual heat above 160°F breaks down their structural integrity and releases fat back into the sauce.technique350°F, 4-5 minutes, 12-15% final moisture
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Rome's pasta alla gricia swaps guanciale's cured pork jowl for zucchini's water content, creating a sauce without cream through 1960s Roman kitchen improvisation.
Zucchini and Guanciale Pasta
Dive into this delectable pasta creation featuring tender zucchini and the irresistible crunch of guanciale! Perfectly sautéed for a burst of flavor, this dish combines the freshness of garden veggies with the rich, savory goodness of Italian cured pork. Whip it up in no time for a satisfying meal that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Pepe
- 2 zucchine
🥩Meat & Seafood(1)
- 200gr of guanciale (7.06 oz)
🫙Pantry Staples(2)
- Olio
- 300gr of pasta (10.6 oz)
🧂Spices & Seasonings(1)
- Sale
Nutrition (per serving)
Calories
668
Protein
16g
Carbs
56g
Fat
43g
👨🍳 Instructions
- 1
Cut the guanciale and sweat it in a pan.
- 2
Add the cut zucchini to the fat of the guanciale and dilute with cooking water to create a cream.
- 3
Season with oil, salt, and pepper.
- 4
Drain the pasta and mix it with the sauce.
- 5
Top with crispy guanciale.
💡 Pro Tips
- ✓Cut guanciale into 3-4mm cubes and render at 275-300°F for 8-10 minutes over medium-low heat until fat reaches 45-50% translucency; this prevents splattering and ensures even fat emulsification into the zucchini sauce rather than crispy bits that won't bind.technique275-300°F, 8-10 minutes, 45-50% translucency
- ✓Slice zucchini into 2mm half-moons and add to guanciale fat only after it reaches 160°F internal temperature; the high heat (above 160°F) triggers pectin breakdown in zucchini cell walls, allowing them to break down into a creamy emulsion within 6-8 minutes rather than remaining chunky.timing160°F minimum, 6-8 minutes
- ✓Reserve 180ml of starchy pasta water (not just any cooking water) and add it in 30ml increments while stirring; starch concentration of 2-3% acts as an emulsifier to bind the guanciale fat and zucchini solids into a cohesive sauce with 35-40% fat content.ingredient180ml total, 2-3% starch concentration, 35-40% final fat
- ✓Toss hot drained pasta directly into the zucchini-guanciale sauce at 165-170°F and stir vigorously for 45-60 seconds; this allows pasta starches to absorb emulsified fat while the high temperature activates starch gelatinization, creating sauce coating adhesion.timing165-170°F, 45-60 seconds vigorous stirring
- ✓Reserve a separate 50gr portion of guanciale cubes and crisp them at 350°F for exactly 4-5 minutes until they reach 12-15% moisture content; add these at plating only, as residual heat above 160°F breaks down their structural integrity and releases fat back into the sauce.technique350°F, 4-5 minutes, 12-15% final moisture