Pasta with Pancetta and Zucchini

For two people:

1/2 pound pasta

6 ounces pancetta, sliced into bits

1 medium zucchini or 2 small zucchini, sliced

10-12 zucchini flowers, sliced into bits (make sure you check for visitors)

1/4 cup olive oil

2 garlic cloves, minced

1/4 cup onion, minced

salt, pepper to taste

pasta water

1/2 cup parmesan cheese

Saute the pancetta in a saucepan. You may need to add a little oil, but not much since the pancetta gives off a lot of fat when it starts to cook. Before the pancetta is completely cooked, add the olive oil, onions and sliced zucchini and saute, seasoning with salt and pepper. Let everything cook for a few minutes, then add the minced garlic and cook for a few minutes more.

Meanwhile, cook the pasta and drain it directly into the pan with the zucchini, adding some of the pasta water to make a loose sauce. If you want to add cream here, you could slowly add about 1/2 cup.

Stir everything together until it's all amalgamated nicely, then turn off the heat and add about 1/4 cup parmesan cheese. Stir in the zucchini blossoms and serve at once, with more parmesan cheese.