1 lb. spaghetti
1 T. olive oil
3 slices prosciutto, diced
2 t. shallots, minced
4 C. zucchini noodles (zoodles)
2 eggs, beaten
1/4 C. Parmesan cheese
1 T. prepared pesto
Salt and pepper
Prepare pasta according to package instructions.
Meanwhile in a large sauté pan over medium heat,heat oil and sauté prosciutto until just crispy. Add shallot and sauté for 1 minute. Add zoodles and sauté 2 minutes tossing occasionally until just tender. Seasons with salt and pepper and set aside.
Place egg, salt, pepper, and 2 T. Parmesan cheese in a large. As soon as pasta is cooked, drain and immediately place in bowl with eggs and toss rigorously so as not to scramble the eggs. Combine mixture with cooked zoodles and toss to combine. Add pesto and remaining 2 T. Parmesan cheese. Toss to combine.
I find the zoodles give off enough liquid that using the pasta water is not necessary, however you may want to reserve some to be sure the pasta is moist enough and add a drop to the combined mixture if need be.