Linguine with Wild Boar Pancetta and Zucchinis

ΦΑΡΜΑ ΦΩΤΙΑΔΗ - Αυτόχθονας Ελληνικός Μαύρος Χοίρος Ολύμπου ειδικής εκτροφής με ελιά - FOTIADI'S FARM indigenous greek black pig from mount Olympus special fed with olives - farma fotiadi autoxthonas ellinikos mauros xoiros olimpoy eidikis ektrofis me elia - agrioxoiros - wildboar boar αγριόχοιρος ΑΓΡΙΟΧΟΙΡΟΣ

Ingredients (four servings)

1 1/2 box Barilla linguine (750gr)
2 medium zucchinis julienne sliced (ribbons)
8 slices of wild boar smoked pancetta
1 finely chopped clove garlic
4 tablespoons grated parmesan and pecorino (some extra for serving)
Freshly grated pepper


Place the pancetta cubes in a frying pan over high heat and stir until browned and fat melts into grease.
Reduce the heat and add the zucchinis and garlic.
Season with salt and pepper. Stir until the zucchinis are softened.
Boil the linguine in salted water under the instructions of the box.
Drain the linguine (keep some water) and add them in the frying pan with pancetta and zucchinis.
Add the cheese and stir to combine. If needed, add 2 tablespoons of the water where the linguine was boiled.