6 ounces pancetta, chopped (about 1 cup)
2 shallots, minced
1 garlic clove, minced
3-4 medium zucchini
½ cup sheep's milk pecorino romano cheese, freshly grated
12 fresh figs, quartered
3 cups wild arugula
⅓ cup torn basil leaves
Terra Delyssa Organic Extra Virgin Olive Oil
Sauté pancetta, shallots, and garlic in a large skillet over medium heat 6 to 7 minutes or until pancetta is golden and shallots are tender. Remove from the pan and set aside.
Using a mandolin or spiralizer, cut zucchini into thin spaghetti-shaped noodles. Add zucchini noodles to the same pan used for the pancetta and sauté for 1 – 2 minutes over medium heat, until just tender. Season the zucchini noodles with salt and pepper.
Transfer the zucchini noodles to a serving dish or bowl, leaving behind any liquid, add the cooked pancetta and the Romano cheese. Toss with arugula, sprinkle with the figs and basil and drizzle a tablespoon or two of or two of Terra Delyssa Organic Extra Virgin Olive Oil. Add additional salt and pepper, to taste. Serve immediately.