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1 pound zucchini. 12 ounces short, curly pasta, such as cavatappi or gemelli. Kosher salt and ground black pepper. ½ teaspoon saffron threads. 3 ounces pancetta, finely chopped.

While the pasta cooks, in a 12-inch skillet over medium, cook the pancetta and garlic, stirring occasionally, until the pancetta has rendered some of its fat and begins to crisp, about 3 minutes.