300 g Orzo (type of pasta)
150 g pancetta, diced
1 large onion, medium chopped
250 ml white wine
4 small courgettes
50g parmesan (good quality and nutty or even grana padano), coursely grated
Cook pasta in a large pan of boiling salted water for about 8-9 minutes, must be al dente. Then drain and set aside.
Fry over a medium heat the pancetta along with the onion in olive oil for 10-15 minutes until the pancetta is nice and browned and the onions soft, make sure you stir regularly. Turn up the heat and add the wine, then simmer until it is reduced by half. Cut the courgettes lenthways and then into thick slices and add to the pan. Season with salt and pepper and cook for about 10 minutes until the courgettes are tender. Stir in the drained Orzo and your parmesan and gently mix through before serving.