Ingredients
2
2 servings
- •2 eggs
- •1 egg yolk
- •0.66666668653488 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
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 347
- Carbohydrate: 14g
- Fat: 27g
- Fiber: 4g
- Protein: 17g
- Sugar: 6g
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