A creamy zucchini pasta made with garlic, fresh basil and soft Italian Stracchino cheese, finished with crispy pancetta. Easy to make and ready in about 30 minutes, this dish is perfect for using summer zucchini and delivers big flavour with minimal effort.
In warm months I prefer quick, exciting pasta dishes — this creamy zucchini pasta is one of those. The zucchini is sautéed with garlic, then blended with basil, Parmigiano Reggiano and soft Stracchino cheese to create a silky sauce. Crispy pancetta on top adds saltiness and crunch for a satisfying finish.
Stracchino is a soft, slightly tangy Italian cheese often labeled Crescenza or sold as Squacquerone; these make the best substitutes. If you can’t find them, a good cream cheese or burrata can work in a pinch, though the tang will be milder.
Enjoy!
Ingredient notes
- Stracchino cheese – A creamy, tangy Italian soft cheese. Crescenza or Squacquerone are similar alternatives. If unavailable, use a high-quality cream cheese or burrata for richness, keeping in mind the flavour will be less tangy.
Visual walk-through of the recipe
Step-by-step photos are provided below for reference. The full recipe and tips follow in the recipe card.
Step 1 – Fry the pancetta until crisp, then set aside for topping.
Step 2 – In the same pan, sauté the zucchini (add a drizzle of olive oil if needed). Add finely chopped garlic and a pinch of salt, then cook briefly until fragrant. Add 2 tablespoons of water, cover, and let the zucchini soften for 5–7 minutes.
Step 3 – Transfer the cooked zucchini to a blender or food processor with basil, Stracchino and grated Parmigiano Reggiano. Blend until smooth and creamy.
Step 4 – Return the sauce to the pan and toss with cooked pasta until well coated. Serve in bowls topped with crispy pancetta.
More zucchini recipes to try
Pasta
Easy Zucchini Pesto Pasta (Fresh and Delicious)
Pasta
Zucchini Shrimp Pasta Salad
Salads
Zucchini Ribbon Salad
Salads
Grilled Zucchini Salad with Melon and Prosciutto
If you try this Zucchini and Stracchino pasta, please rate the recipe and share your feedback in the comments — I love hearing how it turned out for you!
Step By Step Photos Above
Step-by-step photos, helpful tips and a video are available to guide you through this recipe.
Creamy Zucchini and Stracchino Pasta with Crispy Pancetta
By Emily
Ingredients
- 1 lb (450g) Paccheri pasta (or pasta of choice)
- 2 zucchini (courgettes)
- 1/2 cup (110g) Italian Stracchino cheese
- 1 garlic clove, finely chopped
- 3.5 oz (100g) pancetta, cut into cubes or matchsticks
- 1 oz (30g / 1/2 cup) Parmigiano Reggiano, finely grated
- Large handful fresh basil
- 2 tablespoons water
- Olive oil
- Salt
Instructions
- Bring a large pot of water to a boil and salt it generously. Wash the zucchini, cut into quarters lengthwise, then chop into small pieces.
- Heat a large pan over medium-low and add the pancetta. Fry until golden and slightly crisp, then remove with a slotted spoon and set aside.
- Add the chopped zucchini to the pan (use a drizzle of olive oil if there isn’t enough pancetta fat). Add garlic and a pinch of salt; sauté 1–2 minutes until fragrant.
- Pour in 2 tablespoons of water, cover, raise heat to medium and cook 5–7 minutes until the zucchini is soft.
- Cook the pasta in the boiling water until al dente.
- Once the zucchini is tender, transfer it to a blender or food processor with basil, Stracchino and Parmigiano Reggiano. Blend to a smooth sauce.
- Return the sauce to the pan off the heat. Add the drained pasta and toss to coat. If the sauce is too thick, add a splash of reserved pasta water and briefly heat to emulsify.
- Serve immediately in bowls topped with the crispy pancetta.
Video
Notes
- Storage: Leftovers keep in the fridge for up to 4 days.
- Prep ahead: Make the sauce in advance and refrigerate; reheat and toss with fresh pasta. Warm the pancetta briefly before serving for best texture.
- Stracchino alternatives: Look for Crescenza or Squacquerone. If unavailable, use cream cheese or burrata (flavour will be milder).
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- Vegetables listed are medium unless noted.
- All recipes are tested using a fan (convection) oven when appropriate.
Nutrition
Nutrition information is approximate and calculated automatically.
Did you try this recipe?
Leave a comment below!