Recipe Instructions:
1 teaspoon extra-virgin olive oil
7 ounces guanciale, cut into 1 1/2 x 1/2-inch strips
Cored insides of 6 zucchini, roughly chopped
Sea salt
1 pound rigatoni, mezze maniche, paccheri, or other tubular pasta
1 cup grated Pecorino Romano
Freshly ground black pepper
Heat the olive oil in a large skillet over low heat. When the oil begins to shimmer, add the guanciale and cook, stirring, until golden brown, about 8 minutes. Add the zucchini, season with salt, and cook until the zucchini is softened and cooked through, about 10 minutes.
Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt the water. When the salt has dissolved, add the pasta and cook until al dente.
Add a ladle of the pasta cooking water to the skillet with the zucchini and bring to a simmer. When the pasta is very al dente, drain, reserving the cooking water. Add the pasta and another ladle of its cooking water to the pan. Cook over medium-high heat, stirring vigorously, until a thick sauce forms, adding more water if necessary to achieve the desired consistency.
Remove the skillet from the heat and, add 3/4 cup of the Pecorino Romano, and mix thoroughly. Season to taste.
Plate and sprinkle each portion with some of the remaining Pecorino Romano and pepper to taste. Serve immediately.
