Fridge Clean-Out Pasta

Method

1. Cut the pancetta into strips.
2. Finely chop the onion.
3. Slice the bell pepper and zucchini.
4. Heat olive oil in a pan over high heat.
5. Add the pancetta and onion; cook until the pancetta renders and the onion softens.
6. Add the sliced bell pepper and zucchini along with a pinch of chili pepper (if using) and stir.
7. Season with salt and black pepper.
8. Deglaze with a splash of white wine.
9. Add a little hot water and a few fresh basil leaves; let the vegetables cook until tender but still crunchy.
10. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente.
11. In the last few minutes, push the vegetables to the side of the pan and add the mushrooms; cook briefly.
12. Drain the pasta (reserving some pasta water) and transfer it to the pan with the vegetables.
13. Add a ladle of pasta water and toss over high heat until the pasta is creamy.
14. Add fresh basil and a drizzle of extra virgin olive oil.
15. Serve immediately, with grated pecorino if desired.