Ricotta Cavatelli with Bacon and Zucchini

1. 1

   Heat the olive oil in a large, deep skillet.

2. 2

   Add the speck and cook over moderate heat until crisp, about 8 minutes.

3. 3

   Transfer to paper towels to drain.

4. 4

   Pour off all but 1 tablespoon of the speck fat.

5. 5

   Add the zucchini; season with salt and pepper.

6. 6

   Cook over moderately high heat, stirring, until barely softened, about 2 minutes.

7. 7

   Return the speck to the skillet and remove from the heat.

8. 8

   In a large pot of boiling salted water, cook the cavatelli until al dente.

9. 9

   Drain, reserving 1/4 cup of the pasta cooking water.

10. 10

    Add the cavatelli, reserved cooking water and tomato to the skillet.

11. 11

    Season with salt and pepper.

12. 12

    Toss gently over moderate heat until heated through.

13. 13

    Transfer the pasta to a large shallow bowl and toss with the basil and 1/3 cup of the Parmesan.

14. 14

    Serve at once, passing additional Parmesan at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.