A Different Kind of Post

I finally have time to update my blog! I am also going to be adding some recipes that I've tried out and that we approve of.  For my first recipe post we have:

I found a recipe on Pintrest that took me to this guy's blog and he was featuring all sorts of recipes with the main ingredient (which is my favorite veggie EVER!).....zucchini and yellow squash!!! Needless to say the next day I went out to a new farmers market that I had heard of in town and bought a TON of fresh zucchini and squash (and some other veggies as well- they all just looked so yummy!) Here is the recipe I based mine off of. I am mostly a vegetarian, but I have meat eaters in my house, so I just skipped the bacon in my portion.

Zucchini Carbonara

For this recipe you will need:

Ingredients

1 box Penne pasta
1 package bacon (sliced)
2 small zucchini
2 small yellow squash
4 clove garlic (chopped)
2/3 small onion (chopped)
1 Tablespoon of olive oil (only if you don't use bacon)
pepper to taste
2 egg yolks
2/3 cup heavy cream (plus about 1/4 cup in reserve)
1/2- 1 cup parmigiano
Small amount of water

Serves 4-5
 

 First you warm up your pan to cook the bacon in, and boil your water for the pasta. Then you want to chop your veggies (or have them pre-chopped). Your zucchini and squash need to be around the size of your penne.

After your bacon has cooked, drain most of the grease, but keep some of it in the pan. Add your veggies to the pan, shake some pepper onto the veggies, and cook until they are soft, 2-5 minutes usually. (If you didn't use bacon, this is the part where you add the olive oil- make sure it's warm before adding the veggies)

While your veggies are cooking, mix together the egg yolks, Parmesan, and cream. Make sure they are well mixed.

When the veggies have finished cooking, add in the pasta, mix together well, and turn your stove to medium low heat. Add the bacon, mix, and then the cheese mixture. Stir together for about 2 minutes, then turn heat off, and keep mixing until all of the cheese has melted. A this point, if your sauce is too thin or not enough, add more water or heavy cream and continue stirring until the sauce is to your liking. Serve warm!

Ingredients

1 box Penne pasta
1 package bacon (sliced)
2 small zucchini
2 small yellow squash
4 clove garlic (chopped)
2/3 small onion (chopped)
1 Tablespoon of olive oil (only if you don't use bacon)
pepper to taste
2 egg yolks
2/3 cup heavy cream (plus about 1/4 cup in reserve)
1/2- 1 cup parmigiano
Small amount of water

Directions

1. Start cooking the penne.
2. Fry the bacon in a pan.
3. Cut the zucchini into penne shaped pieces.
4. Drain most of the fat from the pan but reserve some to cook the zucchini.
5. Add the zucchini, garlic and pepper and toss to coat in the bacon fat.
6. Mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.
7. Drain the cooked pasta reserving some of the water.
8. Add the pasta to the pan and toss.
9. Remove the pan from the heat and wait for the sizzling to stop.
10. Add the egg mixture and toss to coat.
11. Add a bit of the pasta water and toss to mix and coat.