Zoodles with Crispy Pancetta, Pecorino and Basil
Ingredients - Serves 4
1 tablespoon olive oil
4 oz / 113 gr pancetta (or slab bacon), cubed or sliced into small strips
2 garlic cloves, minced
Handful fresh basil leaves, chopped
Zest and juice of one lemon
4 tablespoons shaved (or grated) pecorino
Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand.) If you don’t have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider “noodle” from the zucchini, like fettuccini.
Transfer zucchini spaghetti to a large bowl and set aside.
In a large pan heat olive oil over medium-high heat. Add pancetta and fry for about 4 to 5 minutes until it starts to crisp.
Remove pancetta with a slotted spoon and set aside.
Add garlic to the pan and saute’ until the garlic is fragrant and pale golden, about 2 minutes.
Add zucchini spaghetti and saute’ for 5 minutes, stirring constantly until heated through.
Add zest and lemon juice, and pancetta and give a good stir.
Transfer to a platter, sprinkle with chopped basil and pecorino and serve.
One serving yields 220 calories, 13 grams of fat, 17 grams of carbs and 12 grams of protein. (Source: The Iron You)