Low Carb Pancetta and Red Onion Spaghetti
⏱ Prep: 5 min🍳 Cook: 10 min✅ Ready: 15 min
217
Calories
5.7g
Net Carbs
8.7g
Protein
17.8g
Fat
⏱ Prep: 5 min🔥 Cook: 10 min⏰ Ready: 15 min
How to Make It
Step 1
Heat the olive oil in a skillet over a medium/high heat. Add the pancetta and cook through until browned all over.
Step 2
Finely dice the onion, finely chop the rosemary and thinly slice the garlic. Add to the skillet along with the tomato paste and stir well to combine. Sweat for 2-3 minutes to soften the onion and garlic.
Step 3
Slice the ends off the zucchini and peel the outer skin – discard. Peel the zucchini flesh into wide ribbons and add to the skillet. Season with salt and pepper and stir well. Cook for a minute or two until the zucchini is tender.
Step 4
Scatter with grated parmesan to serve.
Ingredients
- Diced Pancetta by Waitrose – 2 ounce
- Parmesan Cheese – 1 tablespoon, grated
- Garlic – 1 clove
- Rosemary, Fresh – 1 teaspoon
- Olive Oil – 1 tablespoon
- Tomato Paste – 1 tablespoon
- Zucchini – 1 large
- Red Onion – ½ small
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon