Linguine with Zucchini, Pancetta & Parmigiano

Linguine with Zucchini, Pancetta & Parmigiano
Photo by Scott Phillips


  • 1 medium radicchio (about ½ lb.), quartered, cored, and sliced crosswise ½ inch thick
  • Kosher salt
  • ½ cup lower-salt chicken broth
  • 1 lb. dried linguine
  • ¾ cup freshly grated Parmigiano-Reggiano
  • ¼ lb. thinly sliced pancetta, cut in ½-inch squares
  • 2 small zucchini, cut into thin half moons
  • + 5 more ingredients
    • 2 tsp. balsamic vinegar; more to taste
    • 1 medium red onion, halved lengthwise and thinly sliced crosswise
    • Olive or vegetable oil, if needed
    • 2 Tbs. chopped fresh mint
    • Freshly ground black pepper

Bring a large pot of well-salted water to a boil. Meanwhile, cook the pancetta in a 12-inch skillet over medium heat until golden, 4 to 6 minutes. Using a slotted spoon, transfer the pancetta to a small paper-towel-lined plate. Pour the pancetta fat into a small dish and measure 1 Tbs. of it back...

View full recipe at Fine Cooking


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