Summer Carbonara Recipe
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 good Chardonnay wine or a glass of cold iced tea. —Cathy Dudderar, Lexington, Kentucky
- 1 package (16 ounces) spaghetti
- 1 large sweet onion, finely chopped
- 1 medium yellow summer squash, finely chopped
- 1 medium zucchini, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 plum tomatoes, seeded and chopped
- 2 eggs, 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 or 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, squash, zucchini and garlic in oil until tender. Add tomatoes; heat through. Remove and keep warm.
- 2. Reduce heat to low; add eggs to the skillet. Cook and stir until egg mixture coats a metal spoon and reaches 160° (mixture will look like a soft frothy egg). Drain spaghetti and place in a bowl. Add eggs; toss to coat. Add the vegetable mixture, cheese, bacon, basil, oregano, salt and pepper; toss gently to coat. Yield: 6 servings.
1-1/2 cups equals 508 calories, 17 g fat (5 g saturated fat), 96 mg cholesterol, 732 mg sodium, 66 g carbohydrate, 4 g fiber, 23 g protein.
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