From Courgette Carbonara on Soph n’ Stuff
- 1 lb fresh garganelli or penne pasta
- 2 zucchini or summer squash
- 3-4 sprigs fresh thyme
- 1/2 cup lardons, or cubed bacon
- 1 tbsp freshly ground black pepper
- 1 cup freshly grated parmesan cheese
- 2 eggs
- 1/2 cup heavy cream
Cook the pasta in a large pot of boiling salted water, about 4 minutes, until al dente. Drain the pasta but reserve about 1/2 cup of the pasta water. You won’t need to use it all.
In a large saucepan, cook bacon until browned. Add zucchini, thyme and black pepper and cook until tender.
Meanwhile, beat eggs with 3/4 cup parmesan cheese and cream.
Add the cooked pasta to the saucepan with the bacon and toss a few times, coating everything in the bacon fat. Remove from heat. Stirring and tossing constantly, slowly pour the egg mixture into the saucepan. Add a little of the pasta water to make a silky sauce.
Serve immediately with more parmesan cheese.