A twist on the traditional carbonara using zucchini squash noodles and omitting the cream for a gluten-free, low-carb, high-protein dish.
Ingredients
- eggs: 2 piece
- egg yolk: 1 piece
- Pecorino cheese: 0.66667 cup (to taste, shredded)
- olive oil: 2 Tbsp
- ounces cubed pancetta: 2 piece (to taste)
- extra large zucchini, cut into noodle-shape strands: 1 piece
- Parmigiano-Reggiano cheese: 2 Tbsp (grated)
- ground black pepper: 2 tsp
Metric Conversion
Stages of cooking
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Whisk eggs and egg yolk together in a bowl. Add Pecorino cheese and mix well.
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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.
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Pour egg mixture over zoodles and stir until evenly coated. Top zoodles with Parmigiano-Reggiano cheese and black pepper.
