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A twist on the traditional carbonara using zucchini squash noodles and omitting the cream for a gluten-free, low-carb, high-protein dish.
Ingredients
- 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
Directions
Step 1
Whisk eggs and egg yolk together in a bowl. Add Pecorino cheese and mix well.
Step 2
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.
Step 3
Pour egg mixture over zoodles and stir until evenly coated. Top zoodles with Parmigiano-Reggiano cheese and black pepper.
Cook’s Note:
Use a spiralizing device or mandoline to slice zucchini into noodle-shapes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 347 | |
| % Daily Value * | |
| Total Fat27g | 34% |
| Saturated Fat7g | 33% |
| Cholesterol303mg | 101% |
| Sodium394mg | 17% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber4g | 15% |
| Total Sugars6g | |
| Protein17g | |
| Vitamin C58mg | 291% |
| Calcium154mg | 12% |
| Iron3mg | 18% |
| Potassium1051mg | 22% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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