Zoodles with Crispy Pancetta, Pecorino and Basil

I’m so digging the zucchini spaghetti lately - dubbed “zoodles” or “zoods” for short.
It might have to do with the fact that at the farmers’ market zucchini are wonderfully inexpensive right now.
It might also have to do with the fact that whenever I feel like having spaghetti, with zoodles I don't have to worry about being glutinized — which btw, is not really an issue for me since I don’t have celiac disease. It’s more like I can load up on my fave nutrient-dense sauce without being weighed down by a heavy bowl of floury pasta.

Finally, it might have to do with the fact that I thought (until this morning) that zoodles were super hip.
Which they are not.
I found this article on the Huffington Post listing the 22 most hipster foods on the planet, and (sadly) zoodles didn’t made the cut.
Cold-brewed coffee; pickles; food trucks; kombucha; kale; Korean tacos; anything served in a mason jar...but no zoodles.
This can only mean that I'm past hipster and already at the next trend: the zoods.
Take notice Williamsburg hipsters!

All joking aside, the really cool thing about zoodles is that you don’t have to be grain-free or gluten-free or paleo to want to gobble down a bowl of them.
Zoodles are awesome because they taste good. Period.
As you know, I love me zoodles with marinara sauce, but zoodles are delish even sans tomato sauce. Some crispy pancetta (or slab bacon), garlic, pecorino and basil it’s all you need to make a great dish.
Simple, quick, easy.
A wholesome meal that comes together in 15 minutes tops (and you don’t need to be a spiralizing ninja to make it happen.)

Zoodles with Crispy Pancetta, Pecorino and Basil                                                Print this recipe!

Ingredients
Serves 4

6 zucchini
1 tablespoon olive oil
4 oz / 113 gr pancetta (or slab bacon), cubed or sliced into small strips
2 garlic cloves, minced
Handful fresh basil leaves, chopped
Zest and juice of one lemon
4 tablespoons shaved (or grated) pecorino

Directions

Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Transfer zucchini spaghetti to a large bowl and set aside.
In a large pan heat olive oil over medium-high heat. Add pancetta and fry for about 4 to 5 minutes until it starts to crisp.
Remove pancetta with a slotted spoon and set aside.
Add garlic to the pan and saute’ until the garlic is fragrant and pale golden, about 2 minutes.
Add zucchini spaghetti and saute’ for 5 minutes, stirring constantly until heated through.
Add zest and lemon juice, and pancetta and give a good stir.
Transfer to a platter, sprinkle with chopped basil and pecorino and serve.

Nutrition facts

One serving yields 220 calories, 13 grams of fat, 17 grams of carbs and 12 grams of protein.