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Summer Carbonara

TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD: 6 servings.
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

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

Directions

  • 1. Cook spaghetti according to package directions. Drain; transfer to a large bowl.
  • 2. 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.
  • 3. 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

1-1/2 cups: 508 calories, 17g fat (5g saturated fat), 96mg cholesterol, 732mg sodium, 66g carbohydrate (7g sugars, 4g fiber), 23g protein.

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