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1
Start heating a large pot of boiling water for the pasta.
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2
Cut the pancetta into bite size pieces and begin frying it in a large, deep frying pan with the olive oil, over medium heat.
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3
Add the pasta to the boiling, salted water and cook according to package instructions to al dente.
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4
When the pancetta is crisp, add the zucchini ribbons, salt, pepper, garlic and herbs.
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5
Toss and fry the zucchini for 2 or 3 minutes.
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6
Add the white wine and cook that down for a minute.
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7
Then add the goat cheese and stir to melt it into the zucchini and wine.
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8
Add the cream and stir it in.
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9
When the pasta is done, drain it (be sure to reserve at least a half cup of the pasta water before draining) and add the drained pasta into the zucchini and sauce.
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10
Toss together and add a few tablespoons of the pasta water.
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11
If it is too thick, add some more pasta water.
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12
Once you have the consistency of the sauce that you like, then remove it from the heat and serve with a generous amount of freshly grated Parmesan.
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13
Note regarding making the zucchini ribbons: Wash the zucchini and summer squash.
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14
With a vegetable peeler, shave long, flat strips off the zucchini.
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15
Shave down until you reach the white fleshy part and then turn the zucchini slightly so and shave another few strips.
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16
Keep rotating until you are left with the thick core of white spongy zucchini centre.
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17
Do this for 2, 3 or 4 zucchinis or summer squashes, until you get about 2 cups of strips.
