Zucchini Noodle Carbonara
Spiralized zucchini tossed in a rich egg-and-Parmesan carbonara sauce with crispy pancetta — all the indulgence of classic pasta carbonara without the carbs.
Ingredients
- 4 medium zucchini, spiralized
- 8 oz pancetta or thick-cut bacon, diced
- 4 large eggs
- 2 large egg yolks
- 1 cup Parmesan cheese, finely grated
- 4 cloves garlic cloves, minced
- 1 tsp freshly ground black pepper
- 1/2 tsp salt
- 2 tbsp olive oil
Instructions
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1
Pat the 4 spiralized medium zucchini dry with paper towels and lightly season with 1/2 tsp salt. Let sit for 5 minutes, then pat dry again to draw out excess moisture.
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2
In a large skillet over medium heat, cook 8 oz diced pancetta or thick-cut bacon until crispy and the fat has rendered, about 6 to 8 minutes. Add 4 cloves minced garlic cloves and cook for 30 seconds more. Remove the pan from heat and set aside, reserving the fat in the pan.
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3
In a bowl, whisk together 4 large eggs, 2 large egg yolks, 1 cup finely grated Parmesan cheese, and 1 tsp freshly ground black pepper until well combined.
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4
Heat 2 tbsp olive oil in the skillet over medium-high heat. Add the zucchini noodles and toss for 1 to 2 minutes just until barely tender — do not overcook or they will become watery.
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5
Remove the skillet from heat completely. Wait 30 seconds for the pan to cool slightly, then pour the egg mixture over the zucchini and toss constantly for 60 seconds, using tongs, until the sauce turns creamy and coats the noodles. The residual heat will cook the eggs without scrambling them.
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6
Add the crispy pancetta and any drippings back in, toss to combine. Taste and adjust salt if needed. Serve immediately topped with extra Parmesan and black pepper.