Ingredients

The following ingredients have 2 Servings
  • 4 medium zucchinis (top and bottom sliced off)
  • 1/2 tsp Kosher salt
  • 2 slices pancetta (diced)
  • 3 tsp olive oil (divided)
  • 1 shallot (minced)
  • 1 clove garlic (minced)
  • 1 cup frozen peas
  • 2 eggs (beaten)
  • 1 egg yolk (beaten)
  • 1/3 cup finely grated parmigiano cheese (plus more for garnish if desired)
  • Cracked Black Pepper (to taste)
  • Salt (to taste)

Instruction

  • Line a baking sheet with a few layers of paper towel. Lay the zucchini noodles down and sprinkle with salt. Top with another few layers of paper towel, a cutting board and some heavy items like books or pots. Let sit for 10 minutes.
  • After 10 minutes, transfer the noodles to a colander and rinse thoroughly with cold water to remove the salt.
  • Refresh the paper towels on the baking sheet with a few new layers. Gently squeeze and shake the zoodles and lay them down on the paper towel. Top with a few more layers of paper towel, the cutting board and the heavy items. Let dry for 10 minutes.
  • Heat a large cast iron skillet over medium heat and add one teaspoon of oil. Add in the pancetta, cook until crisp, then remove the bacon to a small dish and return the pan to the stove.
  • Add in the remaining olive oil and return the pan to medium heat. Add in the shallot and saute for 2 minutes. Then add in the garlic and stir for 1 minute. Next, add the peas and stir until thawed through, about 2 minutes.
  • Finally, add in the zucchini, increase the heat to medium high, and saute for 2-3 minutes or until fully warmed through.
  • Turn off the heat.
  • Beat together the eggs, egg yolk and cheese then add them to the pasta and toss gently until coated. This should take literally 2 minutes.
  • Add back the bacon and season with freshly cracked black pepper.
  • Divide between two bowls, add additional parmesan if desired, and season with salt to taste.