Zoodles alla Carbonara recipe

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Ingredients

2 eggs
1 egg yolk
⅔ 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

Nutrition Info

347.1 calories
carbohydrate: 13.8 g
cholesterol: 302.7 mg
fat: 26.5 g
fiber: 4.3 g
protein: 17.2 g
saturatedFat: 6.5 g
servingSize: -
sodium: 393.5 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

A twist on the traditional carbonara using zucchini squash noodles and omitting the cream for a gluten-free, low-carb, high-protein dish.

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