Casarecce Pasta with Zucchini, Pancetta and Parmesan

Some days there's time for home made pasta and a slow cooked ragu. On the other days when life is full of sport, school or socialising this is the perfect quick and healthy pasta dish. True comfort food as we eat in Tuscany.

Casarecce pasta is shaped like a very narrow, twisted and rolled tube. It's great with a chunky sauce. In Australia you'll find it at major supermarkets - the Barilla brand (pictured) should be at your local Coles.



Serves 4 as an entree


  • 400 gm casarecce pasta                
  • handful of cooking salt    
  • 2 tblsp olive oil
  • 120 gm pancetta diced                
  • 1 large eschallot finely diced            
  • Sea salt                        
  • ground white pepper
  • 350 gm grated zucchini        
  • 1 large egg, whisked
  • 50 g parmesan grated                


Bring a large pot of water to the boil, add in the cooking salt and pasta and cook casarecce for the time given on the packet

As the pasta is cooking heat the olive oil in a large heavy based fry pan and add in the pancetta. Cook on a medium to high heat and once it starts to become crisp add in the eschallots, some sea salt, and white pepper and turn down the heat a little.  Leave to sweat for a few minutes then add in the zucchini. Once the pasta is cooked strain into a colander and place the pasta into the fry pan with the pancetta and zucchini and stir to combine.  Turn off the heat and fold in the egg and parmesan and taste to check the seasoning, adjust with some more salt and pepper if needed.  Serve immediately.

NB It is very important that you have turned off the heat when you fold in your egg or otherwise it will scramble.