This Charred Tomato and Zucchini Fettuccine is super easy, creamy and full of delicious flavors like bacon, lemon and garlic! Ready in 25 minutes! Yes please.
This recipe was originally published in July 2018. I’ve updated the photos and tweaked the recipe instructions!
Any meal that requires pasta, fresh veggies and a little bit of cheese is probably one of my favorite things in the world. Add in bacon and my heart may explode with joy. Why do cheese, bacon and pasta evoke so much love in my heart?! I don’t know, but I never want it to end.
But really, guys. If Summer was ever personified into a meal – THIS WOULD BE IT. It’s super easy, requires minimal work and is literally BURSTING with flavors. No really, there are tomatoes that actually burst in your mouth in this meal. It’s that crazy good.
Ingredients You Need for Charred Tomato and Zucchini Fettuccine with Bacon:
- creamy dreamy fettuccine (can we just all agree that this is the best pasta? k thx)
- sweet and juicy cherry tomatoes that get slightly charred and when you bite into them, they pop in your mouth
- zucchini that is so in season and delicious and gets slightly caramelized but still keeps its bite to it
- bacon (because let’s be honest, anything that has bacon in it makes it better)
- fresh garlic (because duh!)
- delicious freshly shredded parmesan (because can pasta even really be a thing without cheese?)
How to Make Charred Tomato and Zucchini Fettuccine with Bacon:
Fry up a few slices of bacon in a large-ish pan. Oh, and keep the grease once you’re done. Yes, that good good bacon grease. Speaking of bacon grease, did you know that I have a recipe on the blog for the BEST Southern Biscuits and Gravy ever?! In my family, it’s actually called Grease Gravy – because the base of the dish is made from bacon grease. Yup, it’s amazing. Okay, back to the pasta!
The bacon grease will be the main “oil” that you will use to saute both the zuchinni and the cherry tomatoes. So, while your bacon is frying, go ahead and start boiling your water for pasta! Sprinkle a good amount of salt in it (because you know that adds wonderful flavor and isn’t just a wives tale, right?) and when it begins to boil, throw in your fettuccine.
In the meantime, now that the bacon is done and you’ve transferred it to another plate, you’re going to add in your halved zucchini pieces to the same pan. Add a pinch of salt and cook for only 2-3 minutes, flipping halfway through. You want these guys to cook a little bit but really still have a bite to them. It adds a wonderful texture to an already very creamy pasta.
Next, remove the cooked zucchini and add in your cherry tomatoes! You guys, this is the VERY FIRST SUMMER OF MY LIFE that I have liked tomatoes. I don’t know what happened. My taste buds matured, I guess? I think it all started out when we began to make my Easy Homemade Salsa on the reg which features fresh roma tomatoes. I don’t know. But for whatever reason, I’m popping these little cherry tomatoes like candy. You’re going to want to cook them for 4-5 minutes, until they get really charred. I even had a couple of mine burst in the pan and that’s totally okay too! Once they are almost done, add in some fresh garlic and allow it to cook for 1-2 minutes in the pan. Remove these from the pan onto the same plate as the zucchini.
By now, your pasta should be done! Drain it in a colander but reserve about a cup of the starchy pasta water.
Next, you’ll just have to trust me with this one. Add your pasta STRAIGHT INTO THE PAN WITH THE VEG AND BACON GREASE. Toss it around gently to combine. And you may reaaaallly have to trust me with this one – add in that reserved cup of pasta water! Let it simmer and all the juices and bacon fat and everything meld together into one creamy pot of pasta. Let it simmer for about 3-5 minutes, gently stirring every once in a while. Then, add your cheese! You can do as little or as much as you’d like – I ended up adding about ⅓ of a cup of freshly shredded parmesan cheese. It was just the right amount for me.
Lastly, we can’t forget about the actual bacon! Roughly chop it, add it to the pasta. Squeeze half a lemon on it. Add a generous dose of salt and pepper to season and taste. Add red pepper flakes if you’re feeling spicy.
And then you eat. All of the pasta. In one sitting. Or that’s what it felt like I did. #noregrets
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Charred Tomato and Zucchini Fettuccine with Bacon
- 10 oz fettuccine
- 4 slices bacon
- 1 cup whole cherry tomatoes
- 1 large zucchini, halved
- 1 cup reserved pasta water
- 2 cloves minced garlic
- 1/3 cup freshly shredded parmesan cheese
- salt and pepper to taste
- half of a lemon, squeezed
Slice your zucchini into round circles and then in halves. Mince garlic. Set aside.
Start by frying your bacon in a large pan on medium heat. While that is frying, begin to boil your water for your pasta and cook your pasta according to the package. (Mine took about 10-11 minutes until al dente.)
When your bacon is done cooking, remove it onto a plate with a paper towel. Add in your zucchini to the pan with the bacon grease. Cook for 2-3 minutes, flipping halfway through. Remove from the pan. Next, add in your whole cherry tomatoes. Cook these for 4-5 minutes, until charred or until burst. Add garlic when the tomatoes are almost done and cook for 1-2 minutes. Remove from the pan.
At this point, the pasta should be done cooking. Drain the pasta but reserve one cup of the starchy pasta water. Add the pasta directly into the pan with the bacon grease. Add back in your tomatoes and zucchini. Toss around gently with tongs. Add in the cup of pasta water and let it simmer on low heat until cooked down and creamy (about 5 minutes)
When done, add in your cheese and a hearty sprinkle of salt and pepper. Roughly chop your bacon and add it in the pan. Toss to combine. Don't forget to add a fresh squeeze of lemon juice. Eat while hot! Enjoy.