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# For the sauce In a pot over medium to low heat, combine the cream cheese, butter, cream, parmesan ad pepper. # For the noodles In a pan, heat half of the oil and brown the cubed pancetta in it, about 5 minutes. While the pancetta is cooking, finely chop the shallot and slice the mushrooms. Once the pancetta has nicely browned, remove it from the pancetta from the pan. Add the remaining oil and brown the shallots and mushrooms in it, about 5 minutes. While the vegetables are cooking, cut the zucchini into ribbons using a vegetable peeler or spiralize them. Add the zucchini and cook for another 3 or so minutes until they have softened. Be careful not to overcook them. Add the garlic and pancetta to the pan and cook for another minute. # Putting it all together If meal prepping, store the noodles and sauce separately. Put the dish into separate airtight containers and keep them up to 4 days in the fridge or up to 6 months in the freezer. Reheat separately either in the microwave or on the stovetop. Combine the noodles and sauce just before serving.
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