Home / Recipes / Gluten Free / Keto Pancetta and Olive Spaghetti
Keto Pancetta and Olive Spaghetti
⏱ Prep: 8 min🍳 Cook: 11 min✅ Ready: 19 min
266
Calories
4.1g
Net Carbs
9.7g
Protein
23.8g
Fat
⏱ Prep: 8 min🔥 Cook: 11 min⏰ Ready: 19 min
How to Make It
Step 1
Slice the ends off the zucchini, peel the outer skin and discard. Peel the zucchini flesh into wide ribbons and set aside.
Step 2
Heat the oil in a skillet over a medium heat and add the pancetta. Cook through until golden brown. Remove from the pan with a slotted spoon and set aside.
Step 3
Crush the garlic and slice the olives. Add to the pan with the bacon grease and lemon zest and cook for a further 2 minutes until the garlic is tender.
Step 4
Add the zucchini ribbons and basil and stir well to combine. Cook for a minute or two until the zucchini is tender.
Step 5
Stir through the pancetta to serve.
Ingredients
- Black Olives – 10 medium
- Diced Pancetta by Waitrose – 3 ounce
- Zucchini – 1 large
- Olive Oil – 1 tablespoon
- Garlic – 1 clove
- Lemon Peel Or Zest Raw – 1 tsp
- Basil, Fresh – ¼ cup, whole pieces
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
