Zoodles alla Carbonara

asian chinese european greek mediterranean middle eastern region main savory umami medium fast

Prep

20 min

Cook

34 min

Total

54 min

Ingredients (8)

2 eggs g

1 egg yolk g

⅔ cup shredded Pecorino cheese, or to taste g

2 tablespoons olive oil g

2 ounces cubed pancetta, or to taste g

1 extra large zucchini, cut into noodle-shape strands g

2 tablespoons grated Parmigiano-Reggiano cheese g

2 teaspoons ground black pepper g

Nutrition

kcal

fat

carbs

protein

Instructions

Whisk eggs and egg yolk together in a bowl. Add Pecorino cheese and mix well.

Heat olive oil in a large wok or skillet over medium heat; cook and stir pancetta until cooked through but not crispy, 2 to 3 minutes. Add the zucchini noodles (zoodles); cook and stir until zoodles are warmed but not soft and pancetta is slightly crispy, 3 to 5 minutes. Remove wok from heat.

Pour egg mixture over zoodles and stir until evenly coated. Top zoodles with Parmigiano-Reggiano cheese and black pepper.