This is one of my favorite summer dishes, for a flavorful and fresh meal during a hot day of summer.
Start with putting some water to boil and let the fire do its job.
Slice some guanciale, put in a warm pan, and let it fry in its own fat until it’s nice and crispy. Once ready, set it aside.
Cut the zucchini lengthwise and separate the green, outer, part from the core.
Thinly slice the clove of garlic and fry it for a bit (don’t burn it, per favore). Then, add the zucchini’s core you saved earlier. Cook the mixture until it becomes a puree.
Once the water is boiling, season it with salt (q.b.), then add the linguine.
While the pasta is cooking, take the green part of the zucchini:
- Slice them in half
- Make some batonette
- Season it and fry it in some oil (but make sure you don’t overcook it, si?)
Once the linguine are half-cooked, take them off without throwing the water away. Complete the cooking process in the zucchini pure. Keep adding the cooking water with a ladle, until you reach the al dente texture.
When the pasta is ready, incorporate it with the zucchini batonette, some lemon zest, and the juice of half lemon. Mix the mix and let the magic happen.
Top your dish with guanciale and pecorino (q.b.) and you’re ready.