Spaghetti With Zucchini and Guanciale Recipe
Step 1
Cook 6 oz. guanciale (salt-cured pork jowl) or pancetta (Italian bacon), cut into ¼” pieces, and 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high, stirring occasionally, until crisped, about 5 minutes. Using a slotted spoon, transfer guanciale to a plate.
Step 2
Reduce heat to low and cook 8 garlic cloves, thinly sliced, ¾ tsp. crushed red pepper flakes, and a pinch of kosher salt in same pan, stirring often, until garlic is softened and lightly golden, 1–2 minutes. Increase heat to medium-high and pour in ½ cup dry white wine. Bring to a boil and cook until almost completely reduced, about 4 minutes. Add 3 lb. zucchini and/or summer squash (about 4 medium), coarsely grated, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Cook, stirring often, until zucchini is softened significantly but still pale green, 15–18 minutes. Reduce heat to low.
Step 3
Meanwhile, cook 1 lb. long pasta (such as spaghetti or linguine) in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid.
Step 4
Add guanciale, pasta, ½ cup pasta cooking liquid, 2 oz. Parmesan, finely grated (about 1 cup), and 4 Tbsp. unsalted butter, cut into pieces, to zucchini mixture. Increase heat to medium-high and cook, stirring and adding more pasta cooking liquid a splash at a time as needed, until pasta is al dente, coated in sauce, and glossy, about 3 minutes. Taste pasta and season with more salt.
Step 5
Divide pasta among shallow bowls and top with more red pepper flakes if desired.
