I love this low carb “pasta”! Avocado sauce gives creaminess to this dish which is nicely complemented by flavorful and crispy pancetta.
- 2 – 3 zucchinis
- 1 ripe avocado
- 1 small onion
- 2 cloves of garlic
- 50 g of pancetta
- a mix of herbs (basil, rosemary, thyme, oregano, …)
- olive oil
- optional: Parmesan cheese
Let’s prepare all the ingredients first! Cut the zucchinis into thin noodles or use a spiralizer to achieve that. Cut the onion into small pieces, peel the garlic cloves and cut the pancetta into small thin strips.
First cook the pancetta in a skillet on a medium to high heat until it gets crispy. Stir it often while cooking so it browns evenly on both sides. Set it aside after it’s done.
Add a bit of olive oil to the skillet if there is not enough grease left from the pancetta. Toss in the onion chunks and cook them for a few minutes until they get a bit softer and slightly brown. Squeeze in the garlic and cook for another minute.
Peel the avocado and place it in a blender. Add the cooked onions and garlic, a bit of herbs, salt and pepper. Blend it all together to get a creamy sauce. Some olive oil can be added in case it’s too thick.
Again add some olive oil to the skillet if needed and toss in the zucchini noodles. Cook them for a few minutes until they get softer but they should still stay a bit crunchy.
Remove the noodles from heat, mix in the avocado sauce and the crispy pancetta. Pancetta should be added right before serving so it stays crunchy. Grate some Parmesan cheese over the pasta when served.