Fettuccine Zucchine e Guanciale

Fettuccine Zucchine e Guanciale is a contemporary pasta dish rooted in central Italian cooking, combining the rich saltiness of guanciale with the mild sweetness of zucchini. Unlike classic Roman pastas such as carbonara or amatriciana, this preparation trades tomato or egg for a lighter, vegetable-forward profile. The key ingredients are fresh egg fettuccine, guanciale (cured pork jowl), thinly sliced zucchini, garlic, white wine, and often pecorino romano. What distinguishes a great version is the careful rendering of the guanciale until crisp without drying it out, and the zucchini cooked just until tender—never mushy—so it retains a slight bite. The pasta itself must be al dente, and the sauce should emulsify naturally from the rendered fat and pasta water, avoiding any cream. Regional variations include the addition of mint or basil, using zucchini blossoms for extra delicacy, or swapping fettuccine for tonnarelli or spaghetti. At Tutto n'artro magnà in Bomarzo, Italia, creator JustUs presents this dish as a signature of the trattoria’s rustic, ingredient-driven style, letting the quality of the guanciale and seasonal zucchini speak for themselves.