Zucchini Noodle Carbonara

Method

1. 1
   • egg 2
   • egg yolk 2
   • Parmesan 60 g
   • black pepper to taste

   Whisk the egg mixture — Whisk the eggs, egg yolks, and parmesan together in a bowl with plenty of black pepper. Set aside.

2. 2
   • bacon 150 g
   • garlic 2

   Cook the bacon — Heat the olive oil in a large pan. Cook the bacon in a large pan over medium heat until crisp, about 5-6 minutes. Add the garlic and cook 30 seconds more.

   ⏱6 min
3. 3
   • egg 2

   Cool the pan — Remove the pan from the heat and let it cool slightly for a minute so the eggs won't scramble.

4. 4
   • zucchini 4

   Soften the zucchini noodles — Add the zucchini noodles to the pan and toss for 2-3 minutes until just softened, over low heat.

   ⏱3 min
5. 5
   • egg 2
   • Parmesan 60 g

   Toss into a creamy sauce — Off the heat, pour in the egg mixture and toss quickly and constantly until it forms a creamy, glossy coating. Season and serve with extra parmesan.