Sauteed cucumbers with pancetta

Time 20 minutes
Yields Serves 4
Sauteed cucumbers with pancetta
(Los Angeles Times)

Peel and trim the cucumbers. Cut in half lengthwise and scrape out seeds. Cut each half lengthwise into thirds or fourths so each strip is no more than one-half inch wide. Cut crosswise on the diagonal, alternating directions, to make small triangles.


Melt 1 teaspoon butter in a saute pan over medium-high heat. Add the pancetta and cook until crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels.


Wipe the pan completely clean with a paper towel. Add the remaining butter, then the cucumbers. Cook quickly, stirring, until the cucumbers are just wilted but still crunchy, about 2 minutes. Season with salt and white pepper to taste. Toss with the chives. Crumble the pancetta over and serve at once.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.