Summer Carbonara
Basil and bacon make best summer buds in this smoky-sweet pasta. I pair it with a simple spring mix salad with balsamic dressing and a glass of good Chardonnay or cold iced tea. —Cathy Dudderar, Lexington, Kentucky
Ingredients
- 1 package (16 ounces) spaghetti
- 2 tablespoons olive oil
- 1 large sweet onion, finely chopped
- 1 medium yellow summer squash, diced
- 1 medium zucchini, diced
- 2 garlic cloves, minced
- 4 plum tomatoes, seeded and chopped
- 2 large eggs, lightly beaten
- 1 cup grated Parmesan cheese
- 12 bacon strips, cooked and crumbled
- 1/4 cup fresh basil leaves, thinly sliced
- 1 teaspoon minced fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
