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prep time
8 min
cook time
11 min
ready time
19 min
Keto Pancetta and Olive Spaghetti
This quick and easy zucchini spaghetti is tossed with crisp diced pancetta, salty black olives, aromatic basil and a hint of lemon.
This is a great speedy option for weeknight dinners.
Net Carbs
4.1 g
Fiber
2.3 g
Total Carbs
6.1 g
Protein
9.7 g
Fats
23.8 g
266 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 5
19 min
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.
