Pasta with Zucchini and Guanciale, Neapolitan Style

Method

1. Prepare the ingredients: cut 100 g of guanciale into small cubes, finely chop a spring onion, slice 400 g of zucchini, and cut the Parmesan rind into small cubes.
2. Bring about half a liter of water to a boil, then remove from heat and set aside.
3. In another pot, add a drizzle of olive oil and sauté the spring onion over low heat until golden.
4. Add the guanciale and continue sautéing until it renders its fat.
5. Add the sliced zucchini, mix well, and cook for a minute.
6. Season with a very small amount of salt (remember that guanciale and Parmesan contain salt).
7. Add two ladles of the hot water you set aside, cover the pot, bring to a boil, then lower the heat and cook for 10 minutes (or 15 minutes for a creamier result).
8. Add the pasta (200 g) and the Parmesan rind cubes, stir to combine.
9. Add another couple of ladles of hot water, cover, bring to a boil, then cook on medium heat until the pasta is 2 minutes less than the package cooking time, adding more hot water if the mixture dries out.
10. Turn off the heat. Add black pepper to taste and the grated Parmesan (60–70 g), stirring vigorously to create a creamy emulsion.
11. Cover and let rest for 1 minute.
12. Serve with a drizzle of extra-virgin olive oil.