Pack of bacon lardons
2 carrots (grated)
2 courgettes/zucchinis (spiralized)
1 tbspn olive oil (or oil of your choice)
1 white onion (diced)
1 tin chopped tomatoes
1 large red chilli (finely sliced)
1 pack button mushrooms (cut in quarters)
4 garlic cloves
1 tbspn smoked paprika
A thumb size piece of parmesan (grated)
A pinch of parsley
Salt & pepper to season
To begin, was your courgettes (zucchini) and slice the top and bottom off to make it easier to spiralize. Spiralize both courgettes into a large bowl and leave to sit until your pasta sauce is ready (the courgette is served raw and requires no cooking).
Heat the oil in a pan on medium heat, add the diced onion and carrots and crush all 4 garlic cloves into the pan. Cook until the onions begin to slightly sweat, then add the bacon, mushrooms and chilli and leave for about 7 minutes, stirring occasionally. Finally add the smoked paprika and tin of chopped tomatoes and season well. Turn the heat down and allow the sauce to simmer gently for 10-15 minutes to allow the bacon to tenderize.
Once ready, pour the sauce over the courgetti and top with grated parmesan and parsley. Grab a fork and try not to eat straight from the big bowl!