Zucchini fettucine

I absolutely need to lose some weight. I put on a couple of kilos over Christmas, and I've been slowly putting on a kilo here and there for the last couple of years.

Large amounts of vegetables for dinner, with little or no carbohydrate, is the plan.

Possibly starting of with a heap of animal fat isn't the absolutely best thing to do, but really it's the only major source of calories in this meal.

So, about an ounce or so of my home cured guanciale …

… skin removed, diced, and fried to render all the fat …

… an onion  sliced …

… added and fried until soft:

Then the fat poured off into a larger pan …

… leaving just the onion and guanciale …

… to which four quartered (actually sixthed) tomatoes are added …

… and cooked down, the skins removed as they loosen:

Two medium zucchini sliced wide and thin on the mandoline sautéed fast in the pan with the fat from the guanciale …

… until cooked, but still more or less intact …

… then served in a pasta plate topped by the tomato sauce and a small crumbling of blue cheese …

… because the friends who were house sitting for me over Christmas left some in the fridge.

It was delicious, and added up to about 500 Cal.