- 2 eggs
- 1 egg yolk
- 2/3 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
- 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.
09/05/2019
recipepes.com
zoodles alla carbonara, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
