Pancetta, Courgette and Lemon Trofie

1.	Put a large pan of well-salted water on to boil for the pasta. Add the pancetta to a cold frying pan and place over a medium–high heat. Fry for about 5 minutes, until starting to crisp. Remove from the pan, leaving the fat in the pan.
2.	Add the trofie to the pan of boiling water and cook until al dente.
3.	Meanwhile, add the butter to the pan with the pancetta fat and place over a medium heat. Add the Zucchini and fry for about 3 minutes until they start to soften and become lightly caramelized.
4.	Add the garlic, chopped mint and lemon zest and fry for a further minute before adding the mascarpone. Add a little splash of the pasta cooking water and a good squeeze of lemon. Mix until the mascarpone melts into a sauce. Season well with salt and pepper then turn down the heat to low and gently simmer until the pasta is cooked.
5.	Drain the trofie, reserving a little of the cooking water. Add the drained pasta and a splash of its cooking water to the pan with the sauce. Toss over the heat for a minute or two until you have a glossy sauce that coats the pasta. Divide between 2 bowls and top with the Parmesan and mint.

	120g Pancetta - Diced
	150g Trofie Pasta
	40g Butter
	2 Zucchini - Sliced diagonally into 1cm rounds
	2 Garlic Cloves - finely sliced
	5-10g Mint leaves - Finely Chopped
	1 Lemon - Zested then halved for squeezing
	100g Mascarpone
	Parmesan cheese - to taste