Zucchini alla Carbonara.

here's a new take on a classic pasta dish.

3-4 slices pancetta, chopped
1 shallot, diced
pinch red pepper flakes
1 clove garlic, minced
1 large zucchini, sliced into "noodles" on mandoline
1 egg
1-2 Tbsp nutritional yeast
1 tsp butter
salt & pepper to taste

Saute pancetta over medium heat until slightly crispy. Add shallots and pepper flakes, cook till translucent. Add garlic and cook another minute.

Toss in zucchini noodles. Salt & pepper. They will release some liquid, stir with a wooden spoon to collect the brown bits from the bottom of the pan.

Lower heat and add whisked egg. Stir continuously, making sure not to scramble the egg. Stir in nutritional yeast & butter.

Salt & pepper to taste.


happy cinco de mayo.

{fresh tomato-avocado salsa.}