Zucchini Noodles with Crispy Pork Shoulder and Soft Egg
Nutritional Information
A zucchini-noodle 'carbonara' using whole pork shoulder (no processed bacon) and soft-cooked egg to create a rich, keto-friendly sauce without added oils.
This recipe is originally for 1 servings. How many are you cooking for today?
- 7 ozs zucchini (spiralized)
- 5 1/4 ozs raw pork shoulder (cut into small cubes)
- 2 larges eggs
- 1 clove garlic (thinly sliced)
- 1 tablespoon chopped fresh parsley
- 1 twist freshly ground black pepper (optional)
Heat a heavy skillet over medium-high heat. Add pork shoulder pieces and sear until well browned and crisp on the edges, rendering their fat, about 8–10 minutes.
Remove pork to a bowl. In the same skillet, add sliced garlic and zucchini noodles; sauté 2–3 minutes in the rendered pork fat until the zucchini is just tender.
Return pork to the skillet and toss with zucchini. Remove from heat.
In a small saucepan, soft-boil eggs (6–7 minutes) or cook to desired doneness. Peel and halve, then top the noodle mixture, letting the yolk mingle as a sauce. Sprinkle chopped parsley and black pepper to serve.
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