Lightened Up Summer Vegetable Carbonara with Bacon
Serves 4
5 mins prep
20 mins cook
25 mins total
A Summer Carbonara for your farmer's market haul treat: Tender pasta with a creamy egg sauce, savory bacon and fresh vegetables. An easy yet classy dish!
Bring 3½ cups water to a boil in small pot, add pasta, and cook for about 10 minutes.
Reserve 2-3 Tbsp pasta water. Add veggies to the pasta, cook for a minute, and drain.
In a small bowl, whisk the egg, spices, and half the cheese.
Chop and cook bacon in a large skillet on medium-high until crispy, about 5 minutes. Reserve half the fat in skillet and transfer slices to a paper towel-lined plate to drain.
Add garlic to skillet and fry for a minute. Turn off the heat.
Transfer cooked pasta to skillet, and mix with garlic until even.
Add egg-cheese mixture and toss quickly with tongs to coat the pasta and prevent egg from scrambling. The egg will cook if the pasta is still hot.
Add rest of the cheese and cooking liquid to form a silky sauce.
Season with salt if desired, and top with more shredded parmesan.
Serve immediately!
