This pasta dish, a riff on an offering served at Trattoria Bertozzi in Bologna, Italy, is a golden, fresh combination of guanciale (cured pork cheek), fragrant saffron, summery zucchini and short, curly pasta.
In this recipe from our cookbook “ Milk Street Backroads Italy,” we opted for easier-to-find but equally meaty pancetta, and lightened the dish’s richness by swapping in half-and-half for the heavy cream.
