Nutari
Zucchini Noodle Carbonara with Guanciale
Silky egg-based sauce clings to tender zucchini ribbons with crispy cured pork and pecorino for an authentic low-carb Italian comfort dish.
420kcal
28gProtein
8gCarbs
32gFat
1.5gFibre
Ingredients
- 2 medium zucchini, spiralized
- 60g guanciale, diced
- 2 large eggs
- 40g pecorino romano, grated
- Black pepper to taste
- Salt to taste
Method
- Cook guanciale in a large skillet over medium heat until crispy and cooked through, about 5 minutes; set aside.
- In a bowl, whisk eggs with grated cheese and black pepper.
- Blanch zucchini noodles in salted boiling water for 1-2 minutes; drain well.
- Toss hot zucchini with crispy guanciale off heat, then quickly add egg mixture, stirring constantly until sauce coats noodles and eggs are set.
- Season with salt and pepper; serve immediately.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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