Recipe: Zucchini Noodle Carbonara with Pancetta and ParmesanDescription: Classic Italian carbonara reimagined with spiralized zucchini noodles, crispy pancetta, and rich egg-parmesan sauce - keto perfectionServes: 4 people Total Time: 35Difficulty: Easy to follow Ingredients needed: 4 piece zucchini, 150 g pancetta, 3 whole eggs, 1 cup parmesan, 0.5 teaspoon black pepper, 0.25 teaspoon saltInstructions: In a large skillet over medium heat, cook the pancetta until crispy, about 5-7 minutes. Remove from the skillet and set aside. In a bowl, whisk together the eggs, grated parmesan, salt, and black pepper to make the sauce. In the same skillet with the pancetta drippings, add the spiralized zucchini noodles and cook for 2-3 minutes until just tender. Remove the skillet from heat and quickly toss the zucchini noodles with the egg-parmesan mixture, allowing the residual heat to cook the eggs and create a creamy sauce. Stir in the crispy pancetta, ensuring it is evenly distributed. Serve immediately, garnished with additional grated parmesan and black pepper if desired.Perfect for: Meal planning, weekly preparation, home cooking Tags: Italian, keto, low-carbThis Zucchini Noodle Carbonara with Pancetta and Parmesan recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 35 minutes. Great for weekly meal prep and family dinners.