Description
This easy switch of the pasta is a healthy and beneficial substitution to the original type of pasta.
Ingredients
- 2 Large Eggs, At Room Temperature
- 2 Egg Yolks, At Room Temperature
- ⅓ cups Grated Pecorino Romano, Plus Additional For Serving
- ⅓ cups Grated Parmesan
- Salt And Coarsely Ground Pepper
- 3-½ ounces, fluid Pancetta Or Bacon, Small Diced
- 2 pounds Yukon Gold Potatoes, Cut In Half And Spiralized Using Your Spaghetti Sized Blade
Preparation
In a mixing bowl, whisk together whole eggs, egg yolks, Pecorino and Parmesan. Season with a pinch of salt and black pepper.
Place a large nonstick skillet over medium-high heat. Add pancetta or bacon and sauté until the fat just renders. Remove from skillet and set aside.
Leaving the rendered fat in the pan, return the same skillet back to medium heat and add potato noodles. Let cook, covered, for 7–10 minutes or until cooked through.
Remove potato noodles to a large bowl and vigorously toss with egg and cheese mixture, until noodles are well coated and a creamy sauce is formed. Add cooked pancetta and top with more cheese to taste. Serve immediately.
