Zucchini Carbonara
Zucchini Carbonara. It’s Sunday and you know it’s pasta night. We are always about a good pasta on a Sunday or honestly any day of the week. This carbonara recipe is super creamy loaded with crispy thick-cut bacon, and summer zucchini. Garnished with lots of fresh basil and fresh cracked pepper. And served up with a good glass of wine because Sunday scaries always hit different…cheers !!
Sunday Carbonara, but do it up summery because it’s a warm August night and the scaries are definitely setting in. Carbonara is the ultimate comfort pasta dish. But when it’s summer, I always love a good twist on classic pasta dish. There are so many great summer veggies that take any classic pasta recipe to the next level.
Tonight we’re doing our carbonara up with some summer zucchini and garnishing it with fresh basil. Of course you still have you’re classic thick-cut bacon in there. And this recipe is extra creamy which makes this dish even better because who doesn’t love a super creamy pasta dish?!
Sunday’s always have a little bit of scaries. I am actually taking off work tomorrow, but I am still having those scaries because I am, as always, sad that the weekend is over. But with a short work week and some beautiful weather in the forecast, I am already looking forward to next weekend and all the exciting things planned !!
Cheers to Sunday pasta and wine in the meantime though !!
Ingredients
1/2 pound bacon; chopped
3 tablespoons olive oil
2 zucchinis; sliced
2 eggs
2 egg yolks
1/2 teaspoon cracked black pepper
3/4 cup parmesan cheese
1 pound pasta
fresh basil leaves for serving
Directions
In a large skillet, heat the olive oil with the bacon. Cook until fat is rendered. Remove the bacon from the skillet with a slotted spoon. Add the sliced zucchini. Season with salt and pepper. Sauté for about 10 minutes until softened. Add the bacon back to the skillet. Keep warm over low heat.
Meanwhile in a small bowl, mix the eggs with yolks, grated cheese, and black pepper.
Cook the pasta. Drain, saving 1 cup of pasta water. Add some of the pasta water to the skillet with the bacon and zucchini. Slowly add the egg mixture to the skillet, stirring constantly. Add the pasta and toss together over low heat until well coated. Taste and adjust seasonings. Served garnished with fresh basil leaves.
