Courgette carbonara (zoodles)
Carbonara without the pasta: courgette spaghetti tossed with crispy guanciale and finished with eggs and pecorino. Creamy and surprisingly true to the original.
⏱ 20 min· 2 servings· difficulty medium
Macros per serving
390 kcal
Calories
6 g
Net carbs
20 g
Protein
30 g
Fat
Indicative values, calculated from the ingredients and rounded.
Ingredients
- •2 large courgettes (spiralised into spaghetti)
- •100 g guanciale (or pancetta), cut into strips
- •2 egg yolks + 1 whole egg
- •50 g grated pecorino
- •Freshly ground black pepper
- •1 tbsp extra-virgin olive oil
Method
- 1Make the courgette spaghetti with a spiraliser and pat dry with kitchen paper to remove the water.
- 2Fry the guanciale in the pan until crispy; set aside a little of the fat.
- 3Beat the yolks, egg and pecorino with plenty of pepper.
- 4Sauté the zoodles for 2 minutes in the guanciale fat (they should stay al dente).
- 5Turn off the heat, add the eggs while stirring quickly to make it creamy without scrambling them, then add the guanciale.
>_ lab tip
ALWAYS finish off the heat: the residual warmth creates the creamy sauce, while direct heat turns it into an omelette.
You'll need
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