Zucchini Carbonara

I got out to Southampton Friday night and we didn't feel like going to the grocery store, but needed dinner. If you have eggs, bacon, parm, and onion (and pasta), you can make it. I went out to the garden and grabbed some zucchini and parsley to lighten it up a little. It was so easy and really tasty, and the zucchini gives it a bit of a summery bent - and it's a good way to use up zucchini if you have a lot.

Serves 4

Ingredients:

5 strips of bacon, chopped into 1/4 inch pieces

2 small zucchini, cut into match sticks

1 large leek (or onion) thinly sliced

1 clove garlic, minced

1/3 cup parm or pecorini

2 eggs

small handful of parsley, chopped

salt and pepper

Pasta

Directions:

Boil a pot of water and add a liberal amount of salt. In a large saute pan, brown the bacon. Remove the bacon and let it drain on a paper-towel-lined plate and pour out all but a couple tbsp of grease.

Add zucchini, leek, and garlic and saute until very soft. Season to taste with salt and pepper.

In a medium bowl, whisk together eggs, cheese, and parsley.

Cook the pasta and reserve 1 cup of cooking water. Drain the pasta and add it to the pan, mixing everything together over low heat. Turn off the heat. Slowly whisk about 1/2 cup of water into the egg mix. Pour the mixture over the pasta, mixing constantly, until you have a nice creamy consistency, adding more pasta water if it seems too dry. Season with salt and pepper and serve immediately.