Low Carb Amatriciana Pasta

Delight in the rich, savory flavors of classic Italian cuisine with a healthy twist in this Low Carb Amatriciana Pasta recipe. Featuring tender, spiralized zucchini noodles as a light and nutrient-packed alternative to traditional pasta, this dish is perfect for low-carb and gluten-free diets. Crisp pancetta is sautéed to perfection and infused with garlic, a hint of red pepper flakes, and a vibrant crushed tomato sauce. A generous sprinkle of Pecorino Romano cheese adds a salty, creamy finish, while fresh parsley brightens each bite. Ready in just 35 minutes, this satisfying and guilt-free take on Amatriciana is perfect for weeknight dinners or special occasions where indulgence meets wellness.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Finely dice the pancetta. Heat a large non-stick skillet over medium heat and add 2 tablespoons of olive oil.

Step 3

Add the diced pancetta to the skillet. Sauté for 5-7 minutes until browned and crispy. Ensure to stir occasionally.

Step 4

While the pancetta is cooking, finely chop the garlic cloves.

Step 5

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.

Step 6

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.

Step 7

While the sauce simmers, gently pat the zucchini noodles to remove as much moisture as possible.

Step 8

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.

Step 9

Grate the Pecorino Romano cheese and sprinkle it over the zucchini noodles, tossing gently to combine. Season with salt and black pepper to taste.

Step 10

Serve immediately, garnished with freshly chopped parsley if desired.

Nutrition Facts

Serving size	(1419.2g)

Amount per serving	% Daily Value*
Calories	1532.2

Total Fat 111.6g	0%
Saturated Fat 39.8g	0%
Polyunsaturated Fat 3.2g
Cholesterol 205.4mg	0%
Sodium 11171.7mg	0%
Total Carbohydrate 86.0g	0%
Dietary Fiber 13.5g	0%
Total Sugars 71.2g
Protein 61.7g	0%

Vitamin D 0IU	0%
Calcium 765.7mg	0%
Iron 7.7mg	0%
Potassium 3617.8mg	0%

*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.

Source of Calories

Fat: 63.0%

Protein: 15.5%

Carbs: 21.6%