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.

Nutrition per serving