Zucchini Carbonara

I made Zucchini Carbonara for dinner one night last week.  I had some zucchini and yellow squash that needed used up, so this seemed like the thing to make.  I lightened it up a bit, of course.  It was totally delicious!  My mother said that it would need to be made again because it was so good.  The brother liked it too, although he would prefer "real" bacon over turkey.  Go figure.  The only problem I had was, once I poured the mixture of eggs, half & half, and parmesan over the hot pasta and zucchini, the eggs boiled a little.  So, the texture of the sauce wasn't very smooth or very pretty...but it was far from inedible.  Maybe I'll get it figured out next time!  I also might toss in some sauteed mushrooms...yum!  

 

Zucchini Carbonara 

(adapted from Farm+House+Table)

Ingredients:

2 medium zucchini, cut on an angle at 1/2" thick

2 medium yellow squash, cut on an angle at 1/2" thick

1 lb whole grain penne pasta

4 large egg yolks

1/2 cup fat-free half and half 

1/2 cup parmesan, freshly grated 

EVOO

6-8 slices of turkey bacon, cut in 1" pieces

1 small bunch of parsley or thyme

Directions:

Cook pasta as directed on package.

Whisk egg yolks, half & half, and parmesan together.  Season with salt and pepper.  Set aside.

Heat a very large frying pan and fry bacon until crisp (or cook in microwave until crisp).  Remove bacon from pan.  Add the zucchini and yellow squash slices with a little EVOO to pan and season with salt and pepper.  Sprinkle in the parsley or thyme leaves.  Stir and fry until zucchini and squash are slightly golden and soft.  

When the pasta is cooked, drain it, reserving a little bit of the cooking water.  Immediately, toss the pasta and bacon in with the zucchini/squash.  Remove from heat and ladle in reserved cooking water and half-and-half mixture.  Stir together quickly and serve!