Zoodles all'Amatriciana

 

Ingredients for 1-2 servings

1 large zucchini

1 can pelati tomato (400g)

100g guanciale bacon

50 ml white wine

Olive oil

Pepper

60g pecorino romano cheese

Instructions

Cut the bacon into stripes about 5mm thick. Heat some oil in a large frying pan and add the bacon when hot. Sauté until the fat is transparent and deglaze with white wine. When the wine is reduced by at least half, remove bacon and set aside in a small bowl.

Add tomato to the pan and simmer on medium heat until cooked. Meanwhile, take the zucchini and cut it in stripes with the help of a julienne peeler. Only use the outer part; avoid the soft, seedy center.

When the tomato is cooked, add the bacon to the sauce and stir. Add pepper to your liking.

Add the zucchini noodles and stir, pull pan from heat and transfer portions into plates. Grate some pecorino cheese on top and serve.

Some notes:

Guanciale and pecorino tend to be quite salty, so no addition of salt is needed. However, if you can't find these ingredients and decide to replace them with similar products (such as regular bacon and parmesan cheese for example), the recipe may result bland. Just add some salt to your liking in the end together with the pepper. 

The original recipe also asks for peperoncino (chili pepper). If you like it spicy, just chop up a small pepper and add it to the bacon right before deglazing it with the wine.

1 serving contains 515 kcal and 10g of carbs.