Simple gluten free alternative to pasta, loaded with layers of flavour from the crispy garlic, chilli and Guanciale then loaded with fresh Parmesan, what’s not to love about this dish.
Prep time 5 minutes / Cooking time 10 minutes
Ingredients
(serves 2)
2 courgettes / zucchini zoodled
1 shallot finely finely diced
4 cloves garlic finely sliced
100g finely diced guanciale
100 ml cold pressed olive oil
1-2 tbsp dried crushed chillies
100g grated Parmesan
2 tbsp chopped fresh parsley
Sea salt and black pepper to taste
ZOODLES
METHOD
Simply spiralize the courgettes into noodles and reserve to one side.
Bring a pan of salted water to a boil.
Heat the olive oil medium hot in a large saucepan add the shallot, garlic and Guanciale and fry until crispy, add the crushed chillies.
Drop the courgette noodles into the boiling water and cook for 1.5 - 2 minutes, drain quickly, place on a tea towel, cover with a second tea towel and press gently but with a hint of pressure to soak up any excess water.
Toss the courgette noodles in the sauce, add the Parmesan, parsley and salt and black pepper to taste, serve and enjoy immediately.
Variations reduce the olive oil to 20 ml, add cream and a egg yolk whisked together to turn this into carbonara.
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