Spaghetti "rotolo" with zucchini and bacon (Il rotolo di spaghetti con il sugo di zucchine e pancetta affumicata) from Marcella Says...: Italian Cooking Wisdom From The Legendary Teacher's Master Classes, With 120 of Her Irresistible New Recipes by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on August 11, 2015

    I was skeptical about this recipe but decided to try it because I had bacon and zucchini to use up. I'm so glad I did! This was a great success, though I did make a lotchanges. I substituted thyme for the rosemary out of necessity. I liked this substitution but will test it with rosemary in the future. I used two slices of turkey bacon instead slab bacon. This was the perfect amount. I also added the parmesan to taste, and probably used less than she called for. The only negative was that it was a bit dry and I wish I had reserved some pasta water. Instead, I had to add more butter. I did use the two or three tablespoons she recommended, but it needed more. One last change-I had twelve ounces of zucchini and I cooked the full pound of pasta. I think that even if I had had the full pound of zucchini, this would not have been enough sauce. In fact, I think about 1/2 a pound pasta to two small/medium zucchini is perfect. With a food processor, this is quick recipe too!

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