Enjoy a mouthwatering dish of pancetta and zucchini orzo pasta. This easy-to-make recipe combines the savoury taste of pancetta with the freshness of zucchini for a deliciously satisfying meal. Perfect for a cosy night in or a dinner party with friends.
You can also try this chicken and pepper stew or a super-easy-to-make chickpea and roasted peppers dish, both recipes go beautifully with some freshly baked bread or some homemade rice. Give them a try, I am certain you will love them!
Even easier recipes for you to test: Lemon Chicken, Easy 15-minute Udon Noodles, Turkey Mince Noodles, or Gnocchi made easy with Pesto and Zucchini for a quick, delicious lunch or dinner.
Pancetta and zucchini pasta are quickly cooked together for a tender, flavorful dish. This meal is the ultimate comfort food, ideal for cosy nights in and busy weekdays. Perfect for a simple yet satisfying dinner.
Jump to:
💭Expert Tips
(Because I’ve burned enough pancetta to learn these the hard way!)
- Pancetta Perfection → You’ll want it crispy, not chewy. I cook it low and slow—no rushing this step!
- Orzo Texture Hack → I stir it every 3 minutes to prevent sticking. You’re aiming for al dente, not mush.
- Garlic Rule → I grate mine for maximum flavor, but you can chop it if lazy (we’ve all been there).
- Cheese Upgrade → I use Pecorino Romano when I’m feeling fancy, but your Parmesan works great too.
💗 Why This Recipe Works
✅ Quick & Easy – You’ll have dinner ready in 30 minutes—faster than waiting for delivery!
✅ One-Pan Wonder – I hate dishes too. That’s why you’ll love the minimal cleanup.
✅ Bursting with Flavor – I combined salty pancetta, sweet zucchini, and nutty Parmesan just for you.
✅ Versatile – Swap pancetta for bacon (no judgment here!) or toss in cherry tomatoes if you’re feeling fancy.
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Orzo: I always look for bronze-cut - it holds onto sauces so much better than the regular kind.
- Pancetta: Opt for dry-cured, high-quality diced pancetta with visible marbling.
- Zucchini: Smaller zucchinis are my go-to - they're sweeter and have fewer seeds. I avoid any with soft spots.
- Parmesan: Nothing beats a wedge of real Parmigiano-Reggiano. I grate it fresh - the pre-shredded kind just doesn't melt the same way.
- Garlic: I choose heavy, firm bulbs with tight skin. If I see green sprouts inside, I put it back - that means it's getting old.
- Stock Cubes: I prefer low-sodium versions so I can control the saltiness. The ones with herbs already added are great for busy nights.
- Basil: Fresh basil should smell amazing when you rub a leaf between your fingers. I keep mine in a glass of water on the counter.
- Chili Flakes: For a more complex flavor, I use Aleppo pepper - it's got a nice fruity heat rather than just being spicy.
👩🍳 How to make Easy Pancetta and Zucchini Pasta
- First, heat the olive oil in a big pan on medium-high heat. Add the chopped garlic and cook for one minute.
- Next, dice the zucchini and onion on a cutting board and put them in the pan. Cook for 5 minutes.
- Add the orzo pasta and 800 ml of hot water with vegetable stock. Let it simmer for 10-15 minutes with the lid on, stirring sometimes.
- While that's cooking, put the pancetta in another pan and cook it until it turns brown and crispy. Stir it often so it cooks evenly. Set it aside for later.
- After the pasta is done, season it with salt and pepper. Then, add basil and mix it all.
- Put the pasta into bowls and drizzle some olive oil on top. Add grated parmesan and a few chilli flakes if you like it spicy. Finally, add the pancetta on top.
- Serve it while it's hot, and enjoy this tasty dish that's perfect for using up summer zucchini. The salty pancetta makes it even more delicious!
❓FAQs
Pancetta and Zucchini Pasta is best eaten after cooking, since the orzo and zucchini can lose their texture once stored. If you have leftovers, keep them in an airtight container in the fridge for up to 1 day. Reheat gently in a skillet with a splash of water or olive oil. I don’t recommend freezing, as it changes the texture too much.
More Easy Recipes To Inspire You
Tried this recipe? Give it a star rating below! ⭐⭐⭐⭐⭐
Pancetta and Zucchini Pasta Dish
Equipment
- 1 Skillet or frying pan, medium To cook the pancetta and sauté the zucchini.
- 1 Skillet or frying pan, small
- 1 Wooden spoon or spatula To stir and mix the ingredients while cooking.
- 1 Cutting board and knife To chop the pancetta and zucchini.
- 1 Grater To grate the Parmesan cheese.
- 1 Garlic press (optional) To mince garlic cloves, if using.
Ingredients
- 500 g orzo pasta
- 150 g diced Pancetta
- 4 garlic cloves grated or chopped
- 3 tablespoon olive oil extra virgin
- 2 zucchini diced
- 1 medium onion diced
- 1 cube vegetable stock or chicken
- salt
- pepper
- basil
- 100 g grated parmesan to serve
- chilli flakes to serve
Instructions
- Heat the olive oil in a large skillet over medium-high heat, toss the garlic and fry for 1 minute.3 tablespoon olive oil, 4 garlic cloves
- Dice your zucchinis and onion on a chopping board and add them to the pan. Cook for 5 minutes.2 zucchini, 1 medium onion
- Add orzo pasta and 800 ml hot water + vegetable stock. Simmer for 10-15 minutes with the lid on, stirring occasionally.500 g orzo pasta, 1 cube vegetable stock
- In the meantime add pancetta to another pan and cook until browned and crunchy. Make sure to toss them for an uniform grilling. Set aside until used.150 g diced Pancetta
- Season the orzo pasta with salt and pepper, then add your basil and grated parmesan and stir to combine.salt, pepper, basil, 100 g grated parmesan
- Spoon into bowls and add a drizzle of olive oil, grated parmesan and some chilli flakes if desired. Finish by adding the pancetta on top. Serve while hot and enjoy.chilli flakes
- This recipe is a delicious way to use up summer zucchini, and the salty pancetta adds tons of flavor to the dish. Enjoy!
Video
Notes
- You can use bacon instead of pancetta if you prefer.
- You can also add other vegetables to this dish, such as cherry tomatoes, bell peppers, or mushrooms.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
amy liu dong says
This is a new pasta recipe for me to make. It is so easy and delicious, yum!
Jaleah says
This pasta was incredible!! So flavorful and the recipe was easy to follow.
Lathiya says
My family loved this! We enjoyed this pasta for our dinner last night.
Greta says
This recipe came out absolutely delicious! my family loved it so much!
Claudia Ciorteanu says
My family loved this!
Cornelia says
This pancetta and zucchini pasta dish looks fantastic! The crispy pancetta paired with tender zucchini makes for a perfect quick meal. Definitely saving this recipe!
Tisha says
Perfect for weeknight dinners, it's a great way to use up summer produce while enjoying rich, savory flavors.
swathi says
Pancetta and zucchini pasta looks delicious I have tried it, great meal idea
Nicole Kendrick says
This was so good! I love the crispy pancetta with the pasta and the veggies. My new favorite.
Elizabeth says
This pasta was so delicious! Definitely planning to make it again!
Mede says
I really enjoyed making this dish- very tasty :))