Summer Carbonara

Name: Summer Carbonara
Ingredients: 1 package (16 ounces) spaghetti; 2 tablespoons olive oil; 1 large sweet onion, finely chopped; 1 medium yellow summer squash, diced; 1 medium zucchini, diced; 2 garlic cloves, minced; 4 plum tomatoes, seeded and chopped; 2 large eggs, lightly beaten; 1 cup grated Parmesan cheese; 12 bacon strips, cooked and crumbled; 1/4 cup fresh basil leaves, thinly sliced; 1 teaspoon minced fresh oregano; 1/2 teaspoon salt; 1/4 teaspoon pepper

14 ingredients

3 steps

Ingredients

1 package (16 ounces) spaghetti
2 tablespoons olive oil
1 large sweet onion, finely chopped
1 medium yellow summer squash, diced
1 medium zucchini, diced
2 garlic cloves, minced
4 plum tomatoes, seeded and chopped
2 large eggs, lightly beaten
1 cup grated Parmesan cheese
12 bacon strips, cooked and crumbled
1/4 cup fresh basil leaves, thinly sliced
1 teaspoon minced fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1

Cook spaghetti according to package directions. Drain; transfer to a large bowl.
2

Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, squash, zucchini and garlic; cook and stir until tender. Add tomatoes; heat through. Remove from pan; keep warm.
3

Reduce heat to low. Add eggs to same skillet; cook slowly, stirring constantly, until eggs reach 160° and just begin to coat a metal spoon (eggs will be frothy; do not overcook). Add to hot spaghetti; toss to coat. Add vegetables and remaining ingredients; toss gently to combine.