One-pot zucchini cacio e pepe pasta

Halve the zucchini lengthwise and slice very thin, so it cooks down with no crunch.

Heat a little butter and a bit of olive oil in a Dutch oven until melted and shimmering, then add the zucchini.

Thinly slice the onion and smash a couple of garlic cloves (left whole to be retrieved later).

Add the onion and garlic with a good pinch of salt and cook about 10 minutes, until the zucchini and onion cook down and colour.

Add chicken bouillon powder, Italian seasoning, hot pepper flakes, a little paprika, and garlic and onion, then the water.

Bring to a boil.

Add about three quarters of a pound of pasta and boil 8 to 10 minutes, until just cooked; here about 8 minutes, kept al dente because it keeps cooking off the heat.

Turn off the heat and add pecorino, parmigiano and lots of black pepper.

Cover and let it sit about 10 minutes so the flavours meld, then serve with more black pepper.