Pasta Carbonara with Zucchini
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 2
Ingredients
  • 4 ounces pasta of choice (spaghetti, bucatini, or egg noodles work well)
  • 2 ounces pancetta, diced small
  • 1 medium zucchini, spiralized or julienned
  • 2 large eggs
  • ½ cup grated Parmigiano Reggiano cheese
  • Salt and pepper
Instructions
  1. Cook the pasta until al dente, then drain, reserving some of the cooking water.
  2. While the pasta is cooking, sauté the pancetta until browned, then drain all but 1 tablespoon of the fat from the pan. Add the zucchini and cook for 1-2 minutes to slightly soften; remove from the heat.
  3. Whisk the eggs and cheese together then stir quickly into the zucchini. Add the cooked pasta and enough pasta cooking water to make a light sauce. Season with salt and pepper to taste and serve immediately.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2020/09/missing-rome-pasta-carbonara-with-zucchini/