Quick Spiralized Squash Carbonara with Pancetta
Ingredients
-
3
medium
yellow squash
-
2
cloves
garlic
-
½ to 1
tablespoon
butter or oil
-
½
cup
diced onion
-
4
ounces
diced pancetta
-
1
large
egg
-
¼
teaspoon
sea salt
-
¼
teaspoon
black pepper
-
½
cup
shredded parmesan
-
to taste
fresh parsley
-
to taste
additional garlic powder or garlic salt
Instructions
- Spiralize or thinly slice the yellow squash and set aside.
- Mince the garlic and chop the onion.
- Boil water in a small pot, add squash for 1 minute, then strain and dry.
- In a frying pan, sauté butter or oil, onion, and pancetta for 3-5 minutes until crispy, then add garlic.
- Mix the egg, sea salt, and ¼ cup parmesan in a bowl and whisk together.
- Combine the cooked squash with the pancetta mixture, then remove from heat and slowly add the egg and cheese mix.
- Optionally, mix in reserved pancetta fat for creaminess.
- Garnish with parsley, black pepper, and remaining parmesan before serving.
Nutrition Facts (estimated)
Servings
3
Calories
250
Total fat
15g
Total carbohydrates
10g
Total protein
15g
Sodium
500mg
Cholesterol
150mg
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