Trofie pasta with pancetta, cream, and zucchini: how to serve them in a bowl made of Parmesan cheese!

published on 10 April, 2017 at 10:12

INGREDIENTS FOR 2 BOWLS

100g Parmesan cheese
olive oil, as needed
150g trofie pasta
2 zucchini
150g pancetta
3 tablespoons cooking cream
salt as needed
pepper, as needed
2 spoons of pasta water
onion

DIRECTIONS
Pour the Parmesan cheese into a non-stick pan and form a circle. Cook for a few seconds and then remove from heat. Next, place the Parmesan circle on a bowl and gently mold it into shape with your hands, let it cool.
Brown the onion in olive oil, add the zucchini and the pancetta and let them cook for a few minutes. Add the cream and blend all these ingredients together. In the meantime, cook the pasta until al dente. Strain the pasta, but leave some of the pasta water. Pour the pasta in with the zucchini and pancetta, add some Parmesan and fontina cheese, and stir everything together. Spoon the pasta into the Parmesan bowls and serve! What a fantastic way to serve the main course!

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