Zucchini Fettuccini Pancetta Carbonara
10
Minutes
Prep Time
20
Minutes
Cooking Time
30
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Zucchini Spirals
- 2Â 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
Directions
- In a bowl whisk eggs, egg yolk, and parmesan cheese, mix until fully combined. Set aside.
- 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.
- 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.
- Top with pancetta, parmesan cheese and ready to serve.
What You Need
