Zoodles with Crispy Pancetta, Pecorino and Basil


Serves 4

6 zucchini

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 - I use this spiralizer.) 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.