Breakfast Pasta




Whole30, Paleo, Grain Free, Gluten Free, and Dairy Free

This is one of the most versatile and cost effective meals that I make.  I eat it hot or cold.  I often throw in whatever I have (capers, olives, etc) or make it meat free.  I purchased a spiralizer awhile back and it has proven to be a good investment.  It makes this  rustic meal very inexpensive.


  • 4 oz of diced pancetta
  • 1 1/2 cups of spiraled zucchini
  • 1/2 Tablespoon of olive oil
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon of flake salt
  • freshly cracked black pepper to taste
  • 3 eggs


  1. In a cast iron skillet, sauté the pancetta in the olive oil until it is to your desired texture.  (A bit chewy, makes it better to re-heat).
  2. Keeping the pancetta and drippings in the pan, add red pepper flakes and add in spiraled noodles.
  3. Toss in the oil until coated and cook for 3-5 minutes on medium heat.
  4. Add in 3 eggs and turn off heat.
  5. Stir constantly.  The eggs should scramble a bit but most importantly, it should coat the zucchini pasta.
  6. Serve immediately or refrigerate.
  7. It can be eaten hot or cold.  Makes a good lunch as well.

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