A refreshing twist on traditional carbonara, featuring zucchini noodles, rich eggs, salty pancetta, and nutty Parmesan cheese, complemented by sweet peas. This dish offers a luxurious yet simple way to enjoy a big bowl of vegetables for dinner.
Line a baking sheet with a few layers of paper towel. Lay the zucchini noodles on top and sprinkle with the kosher 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.
Replace the paper towels on the baking sheet with a few new layers. Gently squeeze and shake the zucchini noodles, then lay them out on the paper towels. Top with a few more layers of paper towel, the cutting board, and the heavy items, and let dry for 10 minutes.
Heat a large cast-iron skillet over medium heat and add 1 teaspoon of the olive oil. Add the pancetta and cook until crisp. Using a slotted spoon, transfer the pancetta to a small dish and set aside.
Return the skillet to medium heat and add the remaining 2 teaspoons olive oil. Add the shallot and cook, stirring, for 2 minutes. Add the garlic and stir for 1 minute. Then add the peas and cook, stirring frequently, until thawed, about 2 minutes.
Finally, add the dry zucchini noodles, increase the heat to medium-high, and sauté for 2 to 3 minutes, or until the noodles are warmed through. Remove from the heat.
In a medium bowl, beat together the eggs, egg yolk, and Parmesan. Add the egg mixture to the zucchini noodles and toss gently until coated, about 2 minutes. Add the reserved pancetta, toss gently again, and season with pepper.
Divide the zucchini noodles between 2 bowls. Top with more Parmesan, if desired, and season with sea salt. Enjoy your meal!
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