Summer Carbonara

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A Simple Healthy Dish From Italy!

Recipe Ingredients

  • 1 package Spaghetti, 16 ounces
  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion, finely chopped
  • 1 medium Zucchini, diced
  • 2 large Garlic Cloves, minced
  • 4 small Plum Tomatoes, seeded and chopped
  • 2 large Eggs, lightly beaten
  • 1 cup Parmesan, grated
  • 12 slices Bacon, cooked and crumbled
  • 1/4 cup Fresh Basil Leaves, thinly sliced
  • 1 teaspoon Fresh Oregano, minced
  • 1 teaspoon Salt
  • 1/4 teaspoon Black Pepper


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 begins 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.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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