Ingredients
Vegetables
- 4 medium zucchinis (top and bottom sliced off)
- 1 shallot (minced)
- 1 clove garlic (minced)
- 1 cup frozen peas
Proteins and Dairy
- 2 slices pancetta (diced)
- 2 eggs (beaten)
- 1 egg yolk (beaten)
- 1/3 cup finely grated parmigiano cheese (plus more for garnish if desired)
Oils and Seasonings
- 3 tsp olive oil (divided)
- 1/2 tsp kosher salt
- Salt (to taste)
- Cracked black pepper (to taste)
Instructions
- Prepare the zucchini noodles: Line a baking sheet with multiple layers of paper towels and lay the zucchini noodles down. Sprinkle the noodles with 1/2 teaspoon kosher salt. Top with a few more layers of paper towels, a cutting board, and some heavy items like books or pots to press out excess moisture. Let sit for 10 minutes.
- Rinse the noodles: Transfer the salted noodles to a colander and rinse thoroughly with cold water to remove the excess salt.
- Dry the noodles: Replace the paper towels on the baking sheet with fresh layers. Gently squeeze and shake the zoodles to remove excess water and lay them on the fresh paper towels. Top again with a few more paper towels, the cutting board, and heavy items. Let dry for another 10 minutes.
- Cook the pancetta: Heat a large cast iron skillet over medium heat and add 1 teaspoon olive oil. Add the diced pancetta and cook until crisp. Remove the pancetta to a small dish and set aside. Keep the pan on the stove.
- Sauté shallots and garlic: Add the remaining 2 teaspoons olive oil to the skillet and heat over medium. Add the minced shallot and sauté for 2 minutes until soft. Add the garlic and stir for an additional 1 minute.
- Add peas and zucchini: Stir in the frozen peas and cook until thawed through, about 2 minutes. Then increase the heat to medium-high and add the prepared zucchini noodles, sautéing for 2 to 3 minutes until warmed through.
- Turn off the heat: Remove the skillet from the heat source.
- Add egg and cheese mixture: In a bowl, beat together the eggs, egg yolk, and grated Parmigiano cheese. Pour this mixture over the warm zucchini noodles and toss gently to coat evenly. This will take about 2 minutes and creates a creamy sauce without scrambling the eggs.
- Reincorporate the pancetta: Add the crispy pancetta back into the skillet with the coated noodles. Season generously with freshly cracked black pepper.
- Serve: Divide the zoodles carbonara between two bowls. Garnish with additional Parmesan cheese if desired and season with salt to taste. Serve immediately for the best texture and flavor.
Notes
- Pressing and drying the zucchini noodles is essential to remove excess moisture and prevent a watery dish.
- The heat should be turned off before adding the egg mixture to avoid scrambling the eggs and achieve a creamy sauce.
- If pancetta is unavailable, diced bacon can be used as a substitute.
- Use a cast iron skillet or heavy pan for even heat distribution during sautéing.
- This dish is best served immediately but can be gently reheated on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
