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Carbonara Zoodles

3.8
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PREP TIME
15 min
COOKING TIME
5 min
TOTAL TIME
20 min
SERVINGS
2 servings
Dinner
Carbonara Zoodles
Ingredients
  • 2 eggs
  • 1 egg yolk
  • 2/3 cup shredded Pecorino cheese, or to taste
  • 2 tablespoons olive oil
  • 2 ounces cubed pancetta, or to taste
  • 1 extra large zucchini, cut into noodle-shape strands
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 2 teaspoons ground black pepper
Instructions
1
Combine eggs and egg yolk in a bowl, blending them smoothly. Introduce Pecorino cheese into the mixture and blend until well combined.
2
Heat olive oil in a large cooking vessel over medium heat; cook pancetta until it reaches the desired level of doneness, but remains tender and not overly crispy, approximately 2 to 3 minutes. Introduce zucchini noodles into the cooking vessel; cook and stir until they are warmed through, but still retain some firmness, and pancetta has developed a satisfying crunch, around 3 to 5 minutes.
3
Remove the cooking vessel from the heat source.
4
Pour the egg mixture over the zucchini noodles, stirring constantly to ensure an even distribution.
5
Top the zucchini noodles with Parmigiano-Reggiano cheese and a generous sprinkling of black pepper.