Zoodles alla Carbonara
Description
Zucchini in the shape of noodles, or zoodles, is tossed in egg and pancetta for a gluten-free, grain-free zoodle carbonara.
Ingredients
•
2 eggs
•
1 egg yolk
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2/3 cup shredded Pecorino cheese, or to taste
•
2 tablespoons olive oil
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2 ounces cubed pancetta, or to taste
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1 extra large zucchini, cut into noodle-shape strands
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2 tablespoons grated Parmigiano-Reggiano cheese
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2 teaspoons ground black pepper
Directions
1
Whisk eggs and egg yolk together in a bowl. Add Pecorino cheese and mix well.
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.
3
Pour egg mixture over zoodles and stir until evenly coated. Top zoodles with Parmigiano-Reggiano cheese and black pepper.