Trying to make one of my fav dishes a little more healthy by swapping out pasta for zucchini. You always use pasta instead.
- 1 lb zucchini, spiral or julienne cut
- 4 eggs
- 4 oz pancetta, clubbed
- 1/2 c parmigiano, grated
- 1/2 c pecorino, grated
In a 12 inch skillet over medium heat, cook pancetta until crispy. Remove pancetta, add zucchini and cook for about 5 minutes.
In a bowl combine eggs and cheese.
Remove pan from heat, stir in eggs and cheese quickly to keep the eggs from scrabbling. Add pancetta and serve.
Serves 2 – 4.