Ingredients
Directions
- 1
Cook bacon in a large pan or skillet over low heat until crisp. Chop bacon and set aside reserving bacon fat in pan.
- 2
Increase heat to medium and add olive oil. Saute zucchini and garlic, stirring occasionally.
- 3
Add pasta to boiling salted water and cook until al dente, reserving at least 1 cup of pasta water.
- 4
When zucchini is soft, jammy and starting to stick to the bottom, deglaze with a big splash of pasta water scraping the bottom.
- 5
Add spaghetti and toss with Parmesan, another 1/2 cup of pasta water and cream. Toss vigorously to combine until silky, adding additional pasta water if pasta.
- 6
Spread pasta among two bowls and top with bacon, serve and enjoy.
