Zucchini Noodles With Fig, Arugula And Pancetta

Ingredients6 ounces pancetta, chopped (about 1 cup)2 shallots, minced1 garlic clove, minced3-4 medium zucchini½ cup sheep's milk pecorino romano cheese, freshly grated12 fresh figs, quartered3 cups wild arugula⅓ cup torn basil leavesTerra Delyssa Organic Extra Virgin Olive Oil InstructionsSauté 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 a