INGREDIENTS

INSTRUCTIONS

Note: American bacon will work, but the flavor is very different.  Heat
a large frying pan and saute the pancetta until clear. Remove  the meat
and fat from the pan. Drain and discard the fat and set the  meat
aside. Add the olive oil to the pan and saute the garlic for  just a
moment. Add the well-drained zucchini and saute over high heat  until
the zucchini is hot but not mushy. Add the cream and stir. Cook  the
pasta (I prefer penne with this dish) and toss the above with the
cooked pasta, adding the pancetta, cheese and salt and pepper to
taste. This recipe serves 6 as a dinner course or 8 as a pasta course.
Comments: This dish is not supposed to save you from the neighbors  who
will leave that 18-pound zucchini on your porch. You will not  need
that much for this recipe. However, during the winter you will  begin
to long for this dish once you have tried it and once zucchini  has
risen high in cost. This is all a Roman plot!  Recipe Source: THE
FRUGAL GOURMET by Jeff Smith From the 04-17-1991  issue - The
Springfield Union-News  Formatted for MasterCook by Joe Comiskey, aka
MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  10-13-1995
Recipe by: Jeff Smith  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 316
Calories From Fat: 232
Total Fat: 26.4g
Cholesterol: 57mg
Sodium: 583.9mg
Potassium: 361.1mg
Carbohydrates: 6g
Fiber: 1.2g
Sugar: 3.2g
Protein: 14.9g