A refreshing twist on the classic carbonara, using zucchini noodles for a lighter, vegetable-rich dish. This recipe combines the richness of eggs, the saltiness of pancetta, and the nuttiness of Parmesan cheese, all complemented by sweet peas.
Lay the zucchini noodles on a baking sheet lined with paper towels and sprinkle with kosher salt. Cover with more paper towels, a cutting board, and heavy items. Let sit for 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 and gently squeeze and shake the zucchini noodles. Lay them out again, cover with more paper towels, the cutting board, and heavy items, and let dry for another 10 minutes.
Heat 1 teaspoon of olive oil in a large cast-iron skillet over medium heat. Add pancetta and cook until crisp. Transfer pancetta to a small dish with a slotted spoon.
Return the skillet to medium heat, add remaining olive oil, and cook shallot for 2 minutes. Add garlic and stir for 1 minute. Add peas and cook, stirring frequently, until thawed, about 2 minutes.
Add the dry zucchini noodles to the skillet, increase heat to medium-high, and sauté for 2 to 3 minutes until warmed through. Remove from heat.
In a medium bowl, beat together eggs, egg yolk, Parmesan, and cream. Add to zucchini noodles and toss gently until coated, about 2 minutes. Add pancetta and toss again. Season with pepper.
Divide the zucchini noodles between bowls. Top with more Parmesan if desired and season with sea salt. Enjoy your meal!
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