Zucchini Spaghetti Carbonara

Instructions

• 1 First, wash your courgettes thoroughly, then cut off the ends with a knife and use a spiralizer to form the spaghetti: simply insert the courgettes one at a time and push them through the spiralizer, rotating them until they're thin.
• 2 At this point, dice the pancetta or cut it into strips. Heat a pan with a little extra virgin olive oil, then add the pancetta and sauté for a few minutes. Next, place the egg yolks in a bowl with half the Gran Campidano and beat until smooth.
• 3 Add the zucchini spaghetti to the pancetta in the pan with a pinch of salt and cook for about 15 minutes, covering the pan with a lid and stirring occasionally. Once the spaghetti is cooked, turn off the heat and add the egg yolk and cheese mixture, stirring quickly with a ladle. Serve sprinkled with the remaining Gran Campidano and a pinch of black pepper.