Zoodles ala Carbonara

Zucchini in the shape of noodles, or zoodles, is tossed in egg and pancetta for a gluten-free, grain-free zoodle carbonara.

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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.

Zoodles ala Carbonara

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