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Zoodles alla Carbonara
Zoodles alla Carbonara
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Spiralized zucchini noodles cooked with pancetta and egg for a delicious gluten-free zoodle carbonara.
Ingredients:
  • 1 egg yolk
  • 0.66666668653488 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:
  • Combine eggs and egg yolk in a bowl, then stir in Pecorino cheese until well mixed.
  • In a large wok or skillet over medium heat, heat olive oil and cook pancetta until cooked through but not crispy, for 2 to 3 minutes. Add zucchini noodles (zoodles) and cook until warmed but still slightly firm, and pancetta is slightly crispy, for 3 to 5 minutes. Remove from heat.
  • Coat zoodles with the egg mixture and mix well. Sprinkle Parmigiano-Reggiano cheese and black pepper on top.

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