Zoodles alla Carbonara
Medium Chinese Dinner

Zoodles alla Carbonara

Total Time
54 min
20m prep · 34m cook
Servings
4 people
Rating
Difficulty
Medium
35 views

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

Ingredients

  • 2 eggs
  • 1 egg yolk
  • 0.67 cups 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. 1

    Whisk eggs and egg yolk together in a bowl. Add Pecorino cheese and mix well.

  2. 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. 3

    Pour egg mixture over zoodles and stir until evenly coated. Top zoodles with Parmigiano-Reggiano cheese and black pepper.

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Nutrition Facts

Per serving

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