Zucchini Carbonara

Submitted By: Downhome

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Difficulty: easy Prep Time: Fifteen Minutes Total Time: Under an hour

4 egg yolks, beaten
½ cup shredded Parmesan cheese
1/3 cup whipping cream
8 strips of bacon, chopped
3 cups sliced zucchini
2 cloves garlic, minced
¾ cup chopped onion
2 pinches black pepper
½ tsp thyme, dried
3 cups cooked pasta, your choice (reserve water)

Mix egg yolks, ½ of the cheese and whipping cream in a bowl. Set aside. Fry bacon until crisp. Add zucchini, garlic, onion and two big pinches of black pepper. Fry until veggies are golden. Add thyme, pasta and one ladle of pasta water and mix well over high heat. When it starts to bubble, remove from heat. Add egg mixture and mix quickly away from heat. If the sauce is not thin enough, add more pasta water until it’s smooth and shiny. No more cooking is required – or you might get scrambled eggs! Add remaining cheese and mix well. Serves 4.