Garden Harvest Pasta Carbonara

Cook the pasta according to the package directions.

When the pasta is cooked reserve about 1/2 cup pasta water and drain off the remaining pasta into a colander.

In a large sauté pan, add the chopped bacon, minced garlic, diced onion, sliced zucchini and egg plant and sauté until the bacon is crispy.

While the onions and garlic are cooking, separate the eggs and add the egg yolks to a small bowl along with the milk and parmesan cheese, whisk together.

Add the drained pasta to the sauté pan with the sautéed vegetables, and carefully toss the pasta into the bacon fat to coat.

Pour the pasta water over the pasta and allow it to reheat the pasta.

Remove the pasta from the heat and pour the eggs, milk and parmesan cheese mixture over the pasta.

Carefully toss the pasta and egg mixture quickly together to incorporate the eggs.

Immediately remove the pasta to a serving platter so the eggs don’t scramble.

Sprinkle with freshly chopped parsley (optional), parmesan cheese and salt/pepper to taste.

To finish off the pasta, I like to drizzle a little bit of extra virgin olive oil over the top. Serve and Enjoy!