Zucchini Noodles Carbonara

Instructions

1. 1

   In a large skillet, cook the pancetta over medium heat until crispy. Remove from the skillet and set aside, leaving the rendered fat in the skillet.

2. 2

   In a bowl, whisk together the eggs, Pecorino Romano cheese, and Parmesan cheese. Set aside.

3. 3

   Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

4. 4

   Add the zucchini noodles to the skillet and cook for 2-3 minutes until they are just tender.

5. 5

   Remove the skillet from the heat and quickly pour the egg and cheese mixture over the zucchini noodles, stirring constantly to create a creamy sauce. The residual heat will cook the eggs without scrambling them.

6. 6

   Add the cooked pancetta back to the skillet and mix well.

7. 7

   Season with salt and pepper to taste.

8. 8

   Serve immediately, garnished with additional grated cheese if desired.