Pasta with Zucchini and Pancetta | RICARDO

Ingredients

• ¾ lb (340 g) bucatini pasta
• ¼ lb (115 g) pancetta, chopped
• 2 zucchini, diced
• 1/3 cup (75 ml) olive oil
• 8 green onions, chopped
• 4 garlic cloves, chopped
• ½ tsp red pepper flakes
• 1 cup (70 g) Pecorino cheese, grated, or more to taste (see note)
• ¼ cup (10 g) basil leaves, finely chopped
• 2 tbsp mint leaves, finely chopped