Zucchini Pasta Carbonara
"There’s something magical about the combination of pasta, eggs, Parmesan, and cured pork. The flavor base is the salty, fatty pork (in this case prosciutto), noodle-y pasta makes it filling, and a creamy sauce is created with eggs, lemon zest, and Parmesan (the eggs getting sufficiently cooked by the heat of the hot pasta). In the case of this dish, I was looking to use up some of the gloriously yellow patty-pan summer squash from our garden (yes I know the title says “zucchini”, you can use any summer squash for this recipe), as well as some of the garden basil which is still thriving. So good!..."
INGREDIENTS
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Salt
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3/4 pound egg noodles
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2 Tbsp olive oil
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1 teaspoon butter
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1/4 pound prosciutto, thinly sliced
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1 yellow onion, chopped
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3 cloves garlic, minced
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3-4 summer squash, yielding 4 cups chopped squash
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Salt and pepper
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4 eggs
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1 cup grated Parmesan cheese (plus more for topping)
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1 teaspoon lemon zest
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1/2 cup basil leaves, sliced thin*
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