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Bucatini with zucchini in risotto style

Who doesn’t like zucchini? I love them alla scapece, in parmigiana, with pasta, as a substitute for bacon in carbonara, if there was a dessert with zucchini maybe I would love that too !!!

The recipe that I propose is a pasta that reminds me of summer, because returning to the question of seasonality, courgettes give their best between spring and summer. The technique is fantastic because you only need a pot and then the execution is very fast and if you prepare the base in the morning before going to work or starting the daily routine you will find yourself having to lower only the pasta at lunch time.


3 medium-sized zucchini

1 onion

Extra virgin olive oil


300 grams of bucatini

100 ml of fresh cream

70 gr of grated Parmesan cheese

50 gr of grated pecorino romano

Put 3 tablespoons of extra virgin olive oil in a medium-sized saucepan and add the chopped onion. Sauté and add the courgettes cut into cubes, let them cook over a flame, making them lightly brown and add ½ liter of water and bring to a boil. At this point you have two options: if you have prepared the sauce in the morning before leaving the house, then also break the bucatini and set them aside. Turn off the heat, cover the pot and have a good day; if, on the other hand, you have done everything at lunch time, then drop the broken bucatini as soon as the water boils and let them cook, stirring often, after 5 minutes add the fresh cream. After another 5 minutes, turn off the heat, add the two cheeses, mix, cover and leave to rest for another 5 minutes.

Discover the pot and the scent that will come out of it will inebriate you and make you happier.

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