ZOODLES ALLA CARBONARA

Zoodles alla Carbonara image

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

Provided by Buckwheat Queen

Categories World Cuisine Recipes European Italian

Time 20m

Yield 2

Number Of Ingredients 8

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 393.5 mg, Sugar 6.4 g