Penne with Potatoes, Zucchini, and Guanciale

What I especially like about this combination: the mild-mannered zucchini takes on the flavor of the pork, and the potato soaks up the fat and juices, bringing everything together to make a rich sauce that cloaks the pasta. I used yellow potatoes from Avezzano, Abruzzo, also known as patate del Fucino, which are appreciated for their rich flavor verging…