A twist on the traditional carbonara using zucchini squash noodles and omitting the cream for a gluten-free, low-carb, high-protein dish.
Preparation Time
15 mins
Cooking Time
5 mins
Total Time
20 mins
Calories
347 Calories
Recipe Instructions
Step 1
Whisk eggs and egg yolk together in a bowl. Add Pecorino cheese and mix well.
Step 2
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.
Step 3
Pour egg mixture over zoodles and stir until evenly coated. Top zoodles with Parmigiano-Reggiano cheese and black pepper.
Ingredients
2 eggs
1 egg yolk
2 tablespoons olive oil
2 teaspoons ground black pepper
2 tablespoons grated Parmigiano-Reggiano cheese
⅔ cup shredded Pecorino cheese, or to taste
2 ounces cubed pancetta, or to taste
1 extra large zucchini, cut into noodle-shape strands
