Zoodles ala Carbonara

Ingredients

• 2 eggs
• 1 egg yolk
• 2/3 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.