Put on a large pot of water and add salt. Bring the water to a boil for the penne.

Wash the zucchini and cut it into small pieces (about 0.2–0.4 in). Remove the burrata from the packaging and let it come to room temperature so it softens.

Heat a frying pan over high heat and cook the bacon cubes until done and lightly crispy. Drain briefly on paper towels and set aside, but leave the remaining cooking fat in the pan.

As soon as the water boils, add the penne pasta and cook according to the package instructions until al dente.

Return the pan with the cooking fat to medium-high heat and fry the zucchini pieces in the same pan until tender but still slightly firm.

Drain the penne pasta and immediately mix with the red pesto.

Combine the pesto-coated pasta with the fried zucchini and the bacon cubes so everything is evenly distributed.

Divide the pasta over deep plates and top each plate with one burrata. Carefully tear open the burrata so the creamy center spreads over the pasta. Enjoy!