A quick and delicious dish: calamarata pasta with zucchini, crispy pancetta and robiola cheese. Perfect for impressing without stress!
Cut the zucchini into thin rounds.
In a pan, heat the oil and brown the pancetta until crispy.
Add the zucchini and cook for a few minutes.
Meanwhile, cook the calamarata pasta in plenty of salted water.
Drain the pasta al dente and add it to the pan with the zucchini and pancetta.
Add the robiola cheese and mix until creamy.
Serve hot with a sprinkle of pepper.
Pan
Pot
Total preparation and cooking time: about 20 minutes.
Italia, Sicilia
| Energy (kcal) | 273.76 |
| Carbohydrates (g) | 28.05 |
| of which sugars (g) | 1.66 |
| Fat (g) | 14.66 |
| of which saturates (g) | 5.19 |
| Protein (g) | 8.59 |
| Fibre (g) | 1.13 |
| Salt (g) | 0.12 |
