Spaghetti With Zucchini Carbonara
|Spaghetti/Linguine / other pasta strands||12 Ounce (Dried Ones)|
|Olive oil/Salad oil||5 Tablespoon|
|Onion||1 Large, chopped|
|Zucchini||1 Pound, cut into long thin strips|
|Eggs||4 , lightly beaten|
|Shredded parmesan cheese||5 Ounce (Or Grated, 1 Cup)|
|Coarsely ground pepper||To Taste|
In a 5- to 6-quart pan, cook spaghetti in 3 quarts boiling water just until al dente 10 to 12 minutes; or cook according to package directions.
Drain; keep warm.
Heat oil in a wide 3- to 4-quart pan over medium-high heat.
Add onion and cook, stirring often, until soft about 10 minutes.
Add zucchini and continue to cook, stirring often, until zucchini is tender to bite about 8 more minutes.
Add spaghetti and eggs to vegetable mixture.
Reduce heat to low and toss until eggs cling to pasta.
Add cheese and season to taste with pepper; toss again, then serve.