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March 21, 2015 / Chris Blum

Zucchini Carbonara

  

Trying to make one of my fav dishes a little more healthy by swapping out pasta for zucchini. You always use pasta instead.

Ingredients:

  • 1 lb zucchini, spiral or julienne cut
  • 4 eggs
  • 4 oz pancetta, clubbed
  • 1/2 c parmigiano, grated
  • 1/2 c pecorino, grated
  • Pepper

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.

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