Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           coarsely chopped pancetta -- see * note
     1/4  cup           olive oil
   3                    garlic cloves -- chopped fine
   1 1/2  pounds        zucchini -- cut julienne
                        -- and drained well
     1/2  cup           whipping cream
     1/3  cup           freshly grated parmesan cheese
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1      pound         dry pasta -- penne preferred

Preparation:

* Note: American bacon will work, but the flavor is very different. Heat a large frying pan and sauté the pancetta until clear. Remove the meat and fat from the pan. Drain and discard the fat and set the meat aside. Add the olive oil to the pan and sauté the garlic for just a moment. Add the well-drained zucchini and sauté over high heat until the zucchini is hot but not mushy. Add the cream and stir. Cook the pasta (I prefer penne with this dish) and toss the above with the cooked pasta, adding the pancetta, cheese and salt and pepper to taste. This recipe serves 6 as a dinner course or 8 as a pasta course. Comments: This dish is not supposed to save you from the neighbors who will leave that 18-pound zucchini on your porch. You will not need that much for this recipe. However, during the winter you will begin to long for this dish once you have tried it and once zucchini has risen high in cost. This is all a Roman plot!