- 4 medium zucchini
- 100 grams pancetta chopped
- 1 cup Pecorino cheese grated
- 2 tablespoons extra virgin olive oil
- Using a vegetable peeler or spiralizer, peel a pile of ribbons from the zucchinis.
- In a non-stick pan over medium high heat, add ½ tablespoon of oil and sauté the ribbons for 20 seconds on each side. Add the pancetta, half the cheese, and remaining oil and toss together.
- Divide between 4 bowls. Sprinkle with remaining Pecorino and season with cracked pepper to serve.