Zucchini (Zettuccine) Carbonara

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  4 Zucchini(784g)
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  8 oz Bacon
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  2 Egg, Whole, Large(88g)
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  0.3 cup Half and half cream
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  0.3 cup Parmesan Cheese
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  0.3 cup Cheese, Pecorino Romano, Grated
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  1 1 pinch cracked black pepper

Instructions

1. 1Slice each zucchini in half lengthways. Using a vegetable peeler, peel ribbons to the centre of the zucchini; flip and peel again. Finely chop the centre cores and set aside.
2. 2Heat a skillet over medium heat. Add the bacon and cook for 5–7 minutes over medium heat, stirring occasionally, until golden and crisp. Transfer to a paper towel-lined plate and chop into bite-sized pieces once cooled slightly.
3. 3In a bowl, whisk together the eggs, half and half cream, grated Parmesan, and grated Pecorino Romano until well-combined. Set aside.
4. 4Return the skillet to medium heat and add the zucchini ribbons and reserved chopped cores. Sauté for 3–4 minutes over medium heat, stirring gently, until the ribbons just begin to soften.
5. 5Add the chopped bacon back to the skillet, then reduce heat to low. Slowly pour in the egg mixture while stirring constantly for 2–3 minutes over low heat until the sauce thickens and coats the zucchini—the residual heat will cook the eggs without scrambling them.
6. 6Season with cracked black pepper and salt to taste.
7. 7Divide evenly into 4 airtight containers while hot. Serve immediately or refrigerate for meal prep.