Zucchini Pasta Carbonara

It can be challenging to get your kids to eat vegetables or anything good for them for that matter. When I first met my would be stepchildren, their favourite thing was chicken nuggets and barely any vegetables! Now here we are 7 years later and they ask for more vegetables and wouldn’t even consider eating chicken nuggets! That is progress! This recipe is a great way bulk up a pasta dinner with vegetables. With Fall fast approaching, squash of all forms are so readily available and a staple in my kitchen! This is a great recipe to have on hand when you don’t have a lot of time to get dinner on the table.

Zucchini Pasta Carbonara

1/3 pound dry spaghetti

3 crookneck squash – large shredded, with skin

2 zucchini – large shredded, with skin

1-2 Tbsp Extra Virgin Olive Oil

4 oz pancetta – small dice

1 Tbsp roasted garlic (can use minced garlic)

2 whole eggs – large

1/2 cup Parmesan Cheese – grated, plus more for serving (optional)

1 cup pasta water -entire cup may not be used

2-3 green onions – thinly sliced (optional)

Kosher salt

1/2 tsp-1 tsp – Fresh cracked black pepper

In a large pot of boiling salted water cook pasta until al dente, about 8-10 minutes. Drain and reserve 1 cup of cooking liquid.

While pasta is cooking, start preparing the sauce. In a deep skillet over medium heat, cook pancetta with olive oil until crispy. Drain the pancetta, leaving the drippings in the pan.

Add squash, zucchini and garlic to the same pan and toss with olive oil and drippings from the pancetta. Saute for 1-2 minutes until just starting to soften. Add the hot pasta and stir it through with the squash mixture. Remove from the heat.

In a separate bowl mix together the eggs and cheese with 1/2 tsp black pepper. Add to pasta stirring quickly to incorporate the egg mixture. Be sure to do this off the heat or the eggs will scramble.

Slowly add pasta water as needed to achieve the desired creamy consistency of the sauce. Stir pancetta back into the pan and check the seasoning. Add salt and pepper as needed.

Mound pasta into warm bowls and sprinkle with green onions, if using and extra Parmesan cheese before serving.

Serve with salad or garlic bread and you will have a meal your family will love.

Serves 4

To add more protein, shredded chicken could be added to this dish.

Baked shredded spaghetti squash could be substituted for the spaghetti, in which case use half and half instead of pasta water for sauce.