Low Carb Amatriciana Pasta
Savor the bold, smoky flavors of a classic Italian favorite with a healthier twist in our Low Carb Amatriciana Pasta. This recipe swaps traditional pasta for zucchini noodles, creating a light yet satisfying base that’s perfect for a low-carb lifestyle. Crisp pancetta, fragrant garlic, and a touch of red pepper flakes come together in a rich tomato sauce, finished with a generous sprinkle of Pecorino Romano cheese for authentic taste. In just 35 minutes, you’ll have a wholesome, flavorful meal that’s effortlessly elegant and perfect for weeknight dinners. Packed with nutrients and bursting with flavor, this zesty dish is sure to become a staple in your low-carb recipe rotation!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 150 grams Pancetta
- 2 tablespoons Olive oil
- 2 units Garlic cloves
- 0.5 teaspoon Red pepper flakes
- 400 grams Canned crushed tomatoes
- 50 grams Pecorino Romano cheese
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley (optional)
Instructions
Begin by preparing the zucchini into noodles using a spiralizer or julienne peeler. Set the zucchini noodles aside on a paper towel to soak up excess moisture.
Finely dice the pancetta. Heat a large non-stick skillet over medium heat and add 2 tablespoons of olive oil.
Add the diced pancetta to the skillet. Sauté for 5-7 minutes until browned and crispy. Ensure to stir occasionally.
While the pancetta is cooking, finely chop the garlic cloves.
Once the pancetta is crispy, reduce the heat to low and add the chopped garlic and red pepper flakes to the skillet. Sauté for 1 minute until fragrant.
Add the canned crushed tomatoes to the skillet. Stir to combine with the pancetta, scraping any browned bits from the bottom of the pan. Simmer gently for 10-15 minutes, stirring occasionally, until the sauce slightly thickens.
While the sauce simmers, gently pat the zucchini noodles to remove as much moisture as possible.
Increase the heat to medium and add the zucchini noodles to the skillet. Toss to coat them in the sauce. Cook for 2-3 minutes until the noodles are just tender.
Grate the Pecorino Romano cheese and sprinkle it over the zucchini noodles, tossing gently to combine. Season with salt and black pepper to taste.
Serve immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 11172 mg | 486% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 71.2 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 766 mg | 59% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3618 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
