Zucchini Fettuccini Pancetta Carbonara

Zucchini Fettuccini Pancetta Carbonara

10
MINUTES
PREP TIME
20
MINUTES
COOKING TIME
30
MINUTES
TOTAL TIME
4
SERVES
SERVINGS

To view Video Recipe:

https://vimeo.com/857870220

Ingredients

  • 1 Package Harvest Fresh Zucchini Spirals
  • 2 Harvest Fresh Shallots, diced
  • 1 Package Fettuccine, cooked as per package directions
  • 2 Garlic Cloves, minced
  • 3 Slices Pancetta, sliced
  • 2 Eggs, beaten
  • 1 Egg Yolk, beaten
  • ¼ Cup Parmesan Cheese, grated
  • 1 Tsp. Olive oil
  • Salt and Pepper to taste
  • Basil, Garnish

What You Need

 

Directions

  1. In a bowl whisk eggs, egg yolk, and parmesan cheese, mix until fully combined. Set aside.
  2. In a skillet, over medium heat, add 1 Tsp. oil, add pancetta, cook until golden brown and crispy, remove from heat and transfer to a bowl, leaving oil in pan.
  3. In the same pan, on medium heat, add remaining oil, add shallots, sauté for 2 minutes, add garlic, sauté until fragrant. Add Zucchini Spirals, sauté, until cooked. Add cooked fettuccini, season with pepper, add egg mixture toss until combined, remove from heat.
  4. Top with pancetta, parmesan cheese and ready to serve.
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