Zucchini, bacon and cheese come together to create a delightfully smoky, creamy weeknight pasta meal. Two pounds of chopped zucchini simmer in rendered bacon fat, absorbing the rich and salty-sweet flavors. You can use zucchini from your supermarket, or any combination of summer squash from the farmers’ market, like golden zucchini, crookneck or patty pan. A finish of butter and Parmesan enrich the sauce, adding lusciousness, and a squeeze of lemon brightens the dish.
{"@type":"Recipe","name":"Creamy Zucchini and Bacon Pasta","cookTime":1500,"prepTime":1200,"author":"cooking.nytimes.com","url":"https://cooking.nytimes.com/recipes/1024260-creamy-zucchini-and-bacon-pasta?smid=ck-recipe-iOS-share","description":"Zucchini, bacon and cheese come together to create a delightfully smoky, creamy <a href=\"https://cooking.nytimes.com/68861692-nyt-cooking/413086-easy-pasta-recipes\">weeknight pasta</a> meal. Two pounds of chopped zucchini simmer in rendered bacon fat, absorbing the rich and salty-sweet flavors. You can use zucchini from your supermarket, or any combination of summer squash from the farmers’ market, like golden zucchini, crookneck or patty pan. A finish of butter and Parmesan enrich the sauce, adding lusciousness, and a squeeze of lemon brightens the dish.","recipeIngredient":["4 oz Bacon, sliced crosswise 1/4-inch-thick","3 Tbsp Extra Virgin Olive Oil","2 lb Zucchini, cut into 1/3-inch dice (6 cups)","1/2 cup White Onions, finely chopped","Salt","Black Pepper","2 tsp Garlic Cloves, minced","3 Tbsp Unsalted Butter","2 Tbsp Lemon Juice","1 lb Spaghetti","1/2 cup Parmesan, freshly grated plus more for garnish","Chopped Chives, optional, or dill (optional), for serving"],"recipeInstructions":["In a 12-inch nonstick skillet, cook bacon over medium, turning occasionally, until golden and crisp, about 5 minutes. Transfer bacon to a paper towel-lined plate and pour the bacon fat into a small heatproof measuring cup; add enough olive oil to make ¼ cup. Wipe out skillet.","In the skillet, heat 2 tablespoons of the bacon oil over medium-high. Add half of the zucchini and half of the onion and season with salt and pepper. Cook, stirring occasionally, until golden and tender (but not mushy), about 5 minutes. Stir in 1 teaspoon of the garlic, then transfer mixture to a small bowl.","Repeat with the remaining 2 tablespoons bacon oil, zucchini, onion and garlic. When the second batch is done, return the first batch to the skillet; add 1 tablespoon of the butter and 1 tablespoon of the lemon juice, season with salt and pepper and mix well. Turn off the heat.","Meanwhile, cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1 ½ cups of the pasta water and drain.","In the large pot, combine pasta, 1 cup of the reserved pasta water, the zucchini mixture and the remaining 2 tablespoons of butter and cook, stirring vigorously, until the sauce thickens, about 2 minutes. Turn off the heat and stir in the remaining 1 tablespoon lemon juice and the cheese, adding more reserved pasta water for a thinner sauce, as needed. Season with salt and pepper.","Divide pasta among bowls. Scatter the bacon over the pasta. Top with more cheese and herbs, if using; serve warm."]}