Farfalle With Zucchini And Bacon

Preparation:

Preparation: With a few tablespoons of olive oil, brown the bacon in a pan. When it's almost done, remove it. Put the shallot and the zucchini slices in the pan with the oil and (now) the bacon fat. Cook this 'soffrito' (without the meat) for a few minutes, then add a sprinkling of herbes de provence. Mix everything well, and sauté it for a few more minutes. The courgettes must be lightly browned, even soft but not pulped. Add the wine and reduce until almost no liquid remains. Add the broth. Reduce this liquid a little, (by half). Meanwhile cook the pasta. Once drained, pour it into the pan, with the bacon previously set aside. Toss everything in a pan, adding the butter, the Parmesan, and finally the obligatory sprinkling of fresh parsley.