Spaghetti Carbonara with Bacon, Zucchini, and Peas


The other night we had one of those “clean out the fridge” meals. You know, the ones where you need to get rid of produce before it goes bad so you think of something that will use up all your random bits of produce and hope it tastes good. Maybe you call it “everything but the kitchen sink,” but either way, you get the point.

We had at least 3 large zucchini, half an onion, a couple of decrepit tomatoes and a handful of frozen peas in our fridge as well as 4 pieces of week old bacon just waiting to go bad. So we threw it all together in a pasta and made a simple carbonara sauce to tie it all together. So easy! Seriously, I think the whole meal took 20 minutes.


1 onion, diced
3 zucchini, halved and diced
2 tomatoes, diced
3 gloves garlic, minced
1 cup frozen peas
4 slices bacon (or let’s face it, as much bacon as you want!)
1/2 cup shredded parmesan (+ more for garnish)
2 eggs
1 lb pasta of your choice (we used spaghetti)
salt and pepper to taste
handful of freshly chopped basil for garnish

Cook bacon until crisp in large saute pan over medium high heat. Set bacon aside but retain pan. Meanwhile, in a large saucepan boil water and prepare pasta as instructed. Add onions and zucchini to bacon drippings in the saute pan and cook until onions are clear. Add garlic and cook until fragrant. Lower heat to medium and add tomato. Season with salt and pepper. Check on pasta. About 1-2 minutes before pasta is done, add frozen peas. Retain 1 cup of pasta water in measuring cup and drain the rest of the pasta and peas and return to the pan.

For Sauce:

Gently beat 2 eggs together with parmesan until well blended. Slowly beat in 1/4 cup of reserved pasta water to mixture (stir quickly to avoid cooking the egg). Pour mixture over spaghetti and peas and toss with tongs for 2 minutes, add reserved water as needed for consistency. Add sauteed vegetables and crumbled bacon and toss. Check seasonings. Serve up pasta with grated parmesan and fresh basil!




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