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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: : -

Whisk eggs and egg yolk together in a bowl. Add Pecorino cheese and mix well.
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.
Pour egg mixture over zoodles and stir until evenly coated. Top zoodles with Parmigiano-Reggiano cheese and black pepper.

2 servings

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