Scallop, Pancetta and Zucchini Curly Fettuccine

Serves 4
Time 30 minutes


500g curly fettuccine

150g flat pancetta, finely diced

20 scallops 

2 medium zucchinis, grated

½ cup extra virgin olive oil

2 garlic cloves, chopped

3 tbsp butter

1 cup cream 

1 bunch chervil, chopped 

1 lemon, zested

½ cup parmesan, grated

Salt & pepper


Cook pasta as per packet directions.

In a large pan, heat half of the olive oil and 1 tablespoon of butter on medium heat. Add pancetta and cook for 3 minutes or until crispy. 

Add zucchini, and garlic and cook for a further 5 minutes.

Remove bacon and zucchini from the pan. Add remaining olive oil and heat.

Place scallops into pan and sauté for 2 to 3 minutes or until scallops are cooked. Add remaining butter. 

Add zucchini & bacon mix, lemon zest, and cream into the pan and bring to a simmer. Cook for a further 2 to 3 minutes.

Season with salt and pepper.

Add chervil to the pan and finally strain pasta and toss through the sauce. 

Serve with grated parmesan and lemon zest.