Keto Pancetta and Pesto Spaghetti
⏱ Prep: 7 min🍳 Cook: 9 min✅ Ready: 16 min
465
Calories
4g
Net Carbs
11.5g
Protein
45.7g
Fat
⏱ Prep: 7 min🔥 Cook: 9 min⏰ Ready: 16 min
How to Make It
Step 1
Slice the ends off the zucchini, peel away the outer skin and discard. Peel the zucchini into long ribbons.
Step 2
Add 1/2 a tablespoon of olive oil to a skillet over a medium heat. Add the pancetta and cook until browned all over.
Step 3
Whilst the pancetta is cooking, add the basil, pine nuts, parmesan, garlic and salt to a food processor. Blend to combine.
Step 4
Add the lemon juice and remaining olive oil to the food processor and blend to combine, adding more oil if required.
Step 5
Add the zucchini to the pan with the pancetta and stir to combine.
Step 6
Stir through the pesto and cook for 2-3 minutes until hot through and the zucchini is softened and tender.
Ingredients
- Diced Pancetta by Waitrose – 3 ounce
- Zucchini – 1 large
- Pine Nuts – 1 tablespoon, whole pieces
- Parmesan Cheese – 1 tablespoon, grated
- Garlic – 1 clove
- Basil, Fresh – ⅔ cup, whole pieces
- Lemon Juice – ½ tablespoon
- Olive Oil – ¼ cup
- Salt, Sea Salt – ¼ teaspoon