Time in the Kitchen: 25 minutes

Servings: 4


  • 6 small or 4 large zucchini

  • 2 egg yolks, beaten

  • 1⁄4 cup heavy cream or coconut milk

  • 1⁄2 teaspoon black pepper

  • 1⁄4 pound pancetta (or bacon) cut into small pieces finely chopped parsley or basil for garnish
    olive oil for sautéing
    salt to taste


To make wide pappardelle noodles, slice each zucchini lengthwise into slices that are as thin as possible. The easiest way to slice the zucchini this thinly is on a mandoline. If you don’t have a mandoline, just use a knife and do your best. Whisk together egg yolks, cream/coconut milk and pepper. Set aside. Heat two skillets over medium heat. In one, heat several tablespoons of olive oil and add zucchini. Sauté for about five minutes until just soft and lightly browned. Simultaneously in the second pan, cook pancetta until crispy. Spoon the cooked pancetta into the bowl with the eggs then drizzle the mixture on top of the zucchini. Stir while the heat gently warms and thickens the sauce. Make sure to remove from heat before eggs take on a scrambled look. Garnish with parsley or basil and salt to taste.