Zucchini are so abundant in summer that I have to get creative with how to use them all. Their flowers are harder to come by. If you’re lucky enough to have a garden, growing your own zucchini is the best way to get them. Otherwise, make friends with your local farmer or farm stand and request that they set some flowers aside for you if they don‘t normally sell them. Be sure to time boiling the pasta with making the sauce so you can emulsify it with some of the starchy pasta cooking water prior to adding the pasta.
SERVES 6
6 OZ [170 G] GUANCIALE, CUT INTO 1/4 IN [6 MM] BATONS
24 ZUCCHINI FLOWERS, CLEANED (SEE SIDEBAR)
KOSHER SALT
1 RECIPE CESTINI (PAGE 202) FILLED WITH RIPIENO DI ZUCCHINE (PAGE 205)
1/2 CUP PLUS 2 TBSP [62.5 G] FINELY GRATED PARMIGIANO-REGGIANO
In a large sauté pan or skillet over medium heat, cook the guanciale until lightly golden and crispy and the fat has rendered, about 2 minutes. Add the zucchini flowers and stir them in the rendered fat until they wilt, about 15 seconds. Set the sauce aside.
Bring a large pot of water to a rolling boil over high heat. Season the water with salt (see page 25). When the salt dissolves, add the cestini and cook until tender, 2 to 21/2 minutes.
Meanwhile, return the sauce to medium heat. Add 1/4 cup [60 ml] of pasta cooking water and swirl to emulsify. Add 2 Tbsp of Parmigiano-Reggiano, swirling to combine. Using a spider, transfer the pasta to the sauce, swirling the pasta in the pan to coat. Serve immediately with the remaining 1/2 cup [50 g] Parmigiano-Reggiano sprinkled on top.
