Method
- Start by placing a large pan of well-salted water on to boil for the pasta. Meanwhile, heat a generous drizzle of oil in a large frying pan over very high heat. Once hot, add the courgettes and press them firmly into the pan to ensure contact.
- Fry for roughly 3 minutes, or until they develop a deep caramelisation — almost burning and slightly charred. Flip and repeat on the other side, then remove from the pan and reduce the heat to medium.
- Add the pancetta and fry for around 5 minutes until nicely golden all over. Add the pasta to the boiling water and cook until al dente.
- Add the butter, garlic, rosemary, and chilli to the pancetta, and fry for 2–3 minutes until fragrant.
- Return the courgettes to the pan and season generously with salt and pepper. Drain the pasta, reserving some pasta water.
- Add the drained mille righe to the pan along with a splash of pasta water. Grate over the Parmesan and toss over the heat, adding small splashes of pasta water as needed, until everything is well combined and a silky sauce forms that coats the pasta.
- Divide between two bowls and finish with extra Parmesan.
