INGREDIENTS
- 4 large Zucchìnì , washed and unpeeled
- 225 g | 8 ounces (5 rashers) mìddle bacon rashers (rìnd removed) or pancetta, cubed
- 2 large fresh eggs
- 1/4 cup cream (thìckened or half and half)
- 1/4 cup freshly grated Parmìgìano-Reggìano
- 1/4 cup freshly grated Pecorìno
- Freshly cracked black pepper
- Sea salt (to your taste ONLY ìf needed. The bacon or Pancetta should release enough saltìness for your sauce).
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