The marvellous alternative to spaghetti. Pasta and bacon lardons always used to be my cheap and cheerful weekday meal. It was even enjoyed by the children’s friends – no mean feat to find something loved by all! Going low carb meant giving up the pasta but it really hasn’t been hard to find an alternative – any veg works, particularly the dark, leafy greens that are so good for us.
Or course you could twiddle with a spiraliser and a courgette if you must, but it seems like a lot of faff to me. Savoy cabbage, cut into strips, does the job perfectly and actually has a greater surface area to coat with delicious flavours when compared with courgetti or squashetti or whatever else vegetables might be called. To live the low carb way forever, we have to get real and we have to get convenient. This plate of food does the job and it happens to taste wonderful, too, eaten on its own or with some delicious pieces of roasted cod.
- 150g savoy cabbage, sliced into strips
- 50g bacon lardons
- 1 tbsp garlic oil
- basil leaves, chopped
- pinch of chilli flakes
- 1 tsp lemon juice
- salt and pepper
- Fry the bacon lardons slowly until the fat renders down and they begin to colour.
- Add the cabbage and fry gently until soft.
- Mix in the remainder of the ingredients to taste.