If other summer garden vegetables are available, such as red and green peppers, yellow summer squash, chives, grape tomatoes, etc., they may also be added to this dish. Penne pasta, spaghetti, angel hair or other types of pasta can be substituted for the farfalle.
1/2 pound thick sliced lean bacon, chopped
1 cup onions, finely chopped
1 pound zucchini, cut into 1/4" dice (about 2 medium)
Salt and freshly ground pepper, to taste
3 eggs, room temperature
12 ounces bowtie or farfalle pasta
1 cup freshly grated Parmesan cheese
1/4 cup fresh herbs, such as basil, oregano, thyme, rosemary, etc. finely chopped (optional)
- Place the bacon in a large skillet and cook until crisp; remove from the pan and drain on paper towels.
- Remove all but 1 tablespoon of the bacon fat from the pan, turn the heat to medium, and add the onions.
- Stir until the onions are almost tender; add the zucchini and stir until crisp-tender.
- Remove from heat and add salt and pepper to taste.
- Beat the eggs until smooth and pour them into a large bowl.
- Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt and the pasta.
- Cook until al dente (done, but still firm).
- Drain well in a colander or strainer and transfer to the bowl with the beaten eggs.
- Stir the hot pasta and eggs until the eggs are cooked from the heat of the pasta and the mixture is creamy.
- Add the zucchini mixture, bacon, Parmesan cheese, and fresh herbs, stirring well until the ingredients are well-distributed.
- Taste for salt and pepper, adding more if necessary and serve immediately.
Amount Per Serving
Calories 413 Calories from Fat 132
Percent Total Calories From: Fat 32% Protein 21% Carb. 47%
Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 6 g
Cholesterol 130 mg
Sodium 535 mg
Total Carbohydrate 48 g
Dietary Fiber 1 g
Sugars 0 g
Protein 22 g
Vitamin A 16% Vitamin C 29% Calcium 0% Iron 12%