Pasta Carbonara with Summer Vegetables

Pasta carbonara is a fantastic pasta dish perfect for the hot summer months. This Roman recipe is created by tossing hot pasta with a mixture of egg yolk, bacon and parmesan cheese. Tossing the hot pasta with the egg and cheese mixture makes a smooth and creamy sauce that is easy to prepare and tastes incredible. During the summer months I like to add fresh vegetable that become available like asparagus, greens, bells peppers, zucchini, squash and corn. You can also add any canned or frozen vegetables that you like. To boost the bright summer flavors, don't forget to add the lemon juice and fresh herbs.

Summer Vegetable Pasta Carbonara

  • 2 tbsp. Olive Oil
  • 1 C Zucchini, diced
  • ½ C Bell Peppers, diced
  • 1 C Eggplant, diced
  • ½ C Red Onion, diced
  • 4 oz. Bacon, sliced thin
  • 8 oz. Pasta
  • 3 Egg Yolks
  • ½ C Parmesan Cheese
  • ½ tsp. Black Pepper
  • 1 Lemon, Juice
  • 1/4 C Fresh Herbs, chopped
  • Place a large skillet over medium heat and add the oil to the pan. When it smokes add the vegetables and sauté for 5 minutes then remove from the pan. Add the bacon to the pan, brown well, then remove it from the pan then set aside. Bring a large pot of salted water to a boil and cook the pasta to al dente. Place the egg yolk, cheese, pepper and lemon juice in a large bowl and slowly whisk in 2 tablespoons of the boiling pasta water. When the pasta is done, drain well and toss with the egg mixture, vegetables and bacon then serve immediately. Garnish with fresh chopped parsley or basil.

    If the cheese does not melt all of the way, you can simmer the pasta in 1/2 C of the pasta water over low heat until the cheese melts.


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