PASTA CARBONARA WITH ZUCCHINI

PASTA CARBONARA WITH ZUCCHINI image

Yield 4

Number Of Ingredients 8

1 pound quality imported pasta
4 selects green or yellow summer squash
4 selects yolks from free-range eggs
1/2 cup heavy cream
1/2 cup freshly grated parmesan cheese
olive oil
12 selects slices of thick cut bacon, cut into 1/2 inch slices
fresh thyme, if you have it, or a pinch of dried

Steps:

Boil pasta according to package directions. While pasta is cooking mix together the cream, half of the Parmesan cheese and the egg yolks, and set aside. Meanwhile, slice squash thinly. Heat about a tablespoon of oil in a very large skillet over medium-high heat. Add bacon and cook until brown and crispy. Add the squash and some freshly grated pepper (about 1 teaspoon) and cook until it begins to get golden and soft. When the pasta is done cooking, remove it from the cooking water, reserving some of the water for the sauce. Toss the pasta into the skillet and stir it around. Remove it from the heat and add a ladleful of the cooking water and the reserved creamy sauce. Stir together quickly. The heat from the pasta and the cooking water will cook the yolks a bit, but not enough to scramble them. The sauce on the pasta should be shiny and slick. If necessary, add a bit more cooking water. Taste for seasoning, adding more salt and pepper if necessary, top with a bit of fresh thyme and the rest of the cheese and serve immediately.