There are pasta dishes that don’t need a long list of ingredients to be memorable.
This is one of them. Rigatoni with Speck and Zucchini combines sweet, tender zucchini with the smoky, savory flavor of speck, while a little pasta water and Parmigiano Reggiano create a naturally creamy sauce — no heavy cream needed.
The rigatoni catch all those little pieces of speck and zucchini inside their ridges, making every bite rich, comforting, and full of flavor.
It’s the kind of quick pasta you can prepare on a busy weeknight and still bring something special to the table.
🖨️ PRINT OR SAVE PDF OF THIS RECIPE HERE:
Rigatoni_with_Speck_and_Zucchini_Recipe
🍝 Servings
4 servings
⏱️ Preparation Time
10 minutes
🔥 Cooking Time
20 minutes
🕐 Total Time
30 minutes
📝 Ingredients
- 12 oz (340 g) rigatoni
- 2 medium zucchini, about 12 oz (340 g)
- 4 oz (115 g) speck, diced or cut into small strips
- 2 tablespoons extra-virgin olive oil
- 1 small garlic clove, lightly crushed
- ½ cup (50 g) freshly grated Parmigiano Reggiano cheese, plus more for serving
- ½–¾ cup pasta cooking water, as needed
- Freshly ground black pepper, to taste
- Salt, as needed
- 1 tablespoon chopped fresh parsley, optional
- A pinch of red pepper flakes, optional
👩🍳 Instructions
1. Prepare the zucchini
Wash the zucchini, trim the ends, and cut them into thin rounds or half-moons.
2. Crisp the speck
Heat a large skillet over medium heat. Add the speck and cook for 2–3 minutes, stirring occasionally, until lightly crisp and its fat begins to render.
Transfer about one-third of the speck to a small plate and reserve it for the final garnish.
3. Cook the zucchini
Add the olive oil and garlic to the same skillet.
Add the zucchini and cook over medium-high heat for about 7–8 minutes, stirring occasionally, until tender and lightly golden.
Season with black pepper and only a very small amount of salt, since both the speck and Parmigiano Reggiano are already salty.
Remove the garlic.
4. Cook the rigatoni
Meanwhile, bring a large pot of salted water to a boil.
Cook the rigatoni until al dente, following the package directions.
Before draining, reserve at least 1 cup of pasta cooking water.
5. Finish the pasta
Transfer the drained rigatoni directly into the skillet with the zucchini and speck.
Add about ½ cup of pasta water and toss over medium heat for 1–2 minutes, allowing the pasta to absorb the flavors.
Turn off the heat.
6. Make it creamy
Add the grated Parmigiano Reggiano a little at a time while tossing vigorously.
Add another splash of pasta water if necessary. The cheese, starch from the pasta water, olive oil, and zucchini juices will create a silky sauce that coats the rigatoni.
7. Serve
Divide the pasta among the plates.
Finish with the reserved crispy speck, extra Parmigiano Reggiano, freshly ground black pepper, and a little parsley if desired.
Serve immediately.
👵 Nonna’s Tips
For the best texture, don’t cook the zucchini until they completely fall apart. Some should remain intact while a few softer pieces naturally mash into the sauce.
Don’t add cream. The secret to the creamy consistency is adding Parmigiano Reggiano off the heat together with a little starchy pasta water.
Cutting the speck into small pieces also helps distribute its smoky flavor throughout the entire dish.
For an extra touch, add a little lemon zest just before serving. It brightens the zucchini beautifully without overpowering the speck.
❤️ Why This Recipe Works
The sweetness of the zucchini balances the smoky, slightly salty speck, while the Parmigiano Reggiano binds everything together. Rigatoni are especially good here because their ridges hold the sauce and the little pieces of zucchini and speck perfectly.
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