SUMMER CARBONARA

Summer Carbonara image

Basil and bacon make best summer buds in this smoky-sweet pasta. I pair it with a simple spring mix salad with balsamic dressing and a glass of good Chardonnay or cold iced tea. -Cathy Dudderar, Lexington, Kentucky

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

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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

Steps:

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

Nutrition Facts : Calories 508 calories, Fat 17g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 732mg sodium, Carbohydrate 66g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.