Prep Time::15 mins
Cook Time::5 mins
Total Time::20 mins
Servings::2
Yield::2 servings
Ingredients
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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
Directions
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.
Cook's Note:
Use a spiralizing device or mandoline to slice zucchini into noodle-shapes.
Editor's Note:
This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.