Zucchini Carbonara with Pancetta and Parmesan

A creamy carbonara with spiralized zucchini instead of pasta: low in carbs, lots of vegetables and enough protein to keep you full.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 400 g Zucchini
• 100 g Pancetta, diced
• 2 pc Eggs (size M)
• 40 g Parmesan, freshly grated
• 50 ml Heavy cream
• 1 pc Garlic clove, finely chopped
• 1 tbsp Olive oil
• Salt
• Black pepper, freshly ground

Method

1. Wash the zucchini, cut off the ends, and use a vegetable peeler or mandoline to cut them into long, thin ribbons.
2. In a bowl, whisk the eggs with the grated Parmesan, the cream, salt, and plenty of freshly ground pepper until creamy.
3. Heat the olive oil in a large pan, fry the pancetta over medium heat until crispy, then briefly fry the garlic until fragrant.
4. Add the zucchini ribbons to the pan and cook for 2 to 3 minutes over medium heat, turning them, until they are just tender but still al dente.
5. Remove the pan from the heat so the egg mixture does not scramble. Quickly fold in the egg mixture until a creamy sauce forms. If needed, warm briefly over very low heat, but do not let it boil.
6. Season with pepper and a little salt and serve immediately, sprinkled with extra Parmesan.