Zoodles Alla Carbonara Recipes

ZOODLES ALLA CARBONARA

Zoodles alla Carbonara image

A twist on the traditional carbonara using zucchini squash noodles and omitting the cream for a gluten-free, low-carb, high-protein dish.

Provided by Buckwheat Queen

Categories Pasta Carbonara

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

2 eggs
1 egg yolk
⅔ 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

Steps:

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.

Nutrition Facts : Calories 347.1 calories, Carbohydrate 13.8 g, Cholesterol 302.7 mg, Fat 26.5 g, Fiber 4.3 g, Protein 17.2 g, SaturatedFat 6.5 g, Sodium 393.5 mg, Sugar 6.4 g

ZOODLES ALA CARBONARA

ZOODLES ALA CARBONARA image

Categories Ham Egg Squash Wheat/Gluten-Free Cheese

Number Of Ingredients 8

Ingredients

1 recipe - 2 whole eggs
1 recipe - 1 egg yolk
2/3 cup (or to taste) Pecorino cheese, shredded
2 tablespoons olive oil
2 ounces (or to taste) pancetta, cubed
1 recipe - 1 extra large zucchini, cut into noodle-shape strands
2 tablespoons Parmigiano-Reggiano cheese, grated
2 teaspoons ground black pepper

Steps:

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.

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