Ingredients:
1 pound Yellow Squash, spiralized into noodles
1/2 tablespoon Extra Virgin Olive Oil
1 cup Pancetta, cut into small dice
2-3 cloves Garlic, minced
1/2 cup Parmesan, grated
2 Eggs, lightly beaten
Salt, to taste
Black pepper, to taste
Fresh Parsley, for garnish
Directions:
In a large skillet, heat 1/2 tablespoon olive over medium heat. Add pancetta and sauté until browned, about 5-7 minutes. While pancetta is browning, beat together eggs and Parmesan. Add garlic to the skillet with the pancetta, sauté for 30 seconds to 1 minute. Add yellow squash and sauté briefly for 2-3 minutes. Take the skillet off the heat and stir in the egg and Parmesan sauce, ensuring that it evenly coats the noodles. Garnish with fresh parsley to serve.
