Zucchini Ribbon Carbonara

Ingredients

• 150 grams Spaghetti
• 2 medium Zucchini
• 100 grams Pancetta or Guanciale
• 2 large Eggs
• 50 grams Pecorino Romano cheese
• 1 teaspoon Black pepper
• 1 pinch Salt(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.

2. 2

   While pasta cooks, use a vegetable peeler to create long, thin ribbons from the zucchini, stopping when you reach the seeds.

3. 3

   In a small bowl, whisk together the eggs, grated Pecorino Romano, and cracked black pepper until well combined.

4. 4

   In a large skillet over medium heat, fry the pancetta until crispy, then add the zucchini ribbons for the last 2 minutes of cooking to soften slightly.

5. 5

   Drain the pasta, reserving 1/4 cup of pasta water, and add the pasta to the skillet with the pancetta and zucchini.

6. 6

   Remove the skillet from heat and quickly stir in the egg mixture and reserved pasta water, tossing constantly until a creamy sauce forms without scrambling the eggs.