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Zucchini Noodles Carbonara

Name: Zucchini Noodles Carbonara
Total time: 30 min
Ingredients: 400g zucchini noodles; 100g pancetta; 2 large eggs; 50g Pecorino Romano cheese; 50g Parmesan cheese; 2 cloves garlic; Salt and pepper to taste

30 min 216 kcal a porzione Medio

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Ingredienti

4 Porzioni

zucchini noodles400 g
pancetta100 g
large eggs2 pieces
Pecorino Romano cheese50 g
Parmesan cheese50 g
garlic2 cloves
saltto taste
pepperto taste

Istruzioni

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
In a bowl, whisk together the eggs, Pecorino Romano cheese, and Parmesan cheese. Set aside.
3
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
4
Add the zucchini noodles to the skillet and cook for 2-3 minutes until they are just tender.
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
Add the cooked pancetta back to the skillet and mix well.
7
Season with salt and pepper to taste.
8
Serve immediately, garnished with additional grated cheese if desired.

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Classic Spaghetti Carbonara