5 tablespoons extra virgin olive oil
2 or 3 garlic cloves, minced
1 pound medium zucchini, cut into thin rounds
2 large eggs, room temperature (put them in a bowl of warm water for 15 minutes)
3/4 cup freshly grated parmesan (I prefer the powdered kind)
12 ounces pasta
lots of fresh basil leaves, torn
bacon (I prefer Trader Joe's turkey bacon or plain old pork bacon) cooked up and broken into small pieces
Heat oil in a skillet over medium heat. Add garlic and saute about a minute, then add the zucchini. Saute for 15 minutes or so until soft and beginning to color. Remove from heat.
Meanwhile, whisk eggs and parmesan in a large bowl to blend. Cook pasta in large pot of boing salted water until al dente. Drain pasta and then RIGHT AWAY add it to the bowl of egg and cheese. The hot pasta will cook the eggs. Toss it really well to coat with the eggy cheese.
Add zucchini mixture, basil, bacon and season with s and p if you want.
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