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Fabulous, will be a keeper for my family.
WONDERFUL! Increased the amount of squash because we happened to have more and wanted to use it up. Also used fettuccine (eggless) from the pantry. Last, we added a little chopped parsley because the garden was bursting with it! LOVE this dish — a definite winner! Soooo delicious.
My husband and I love this pasta. It’s a great alternative to our normal pasta with tomato sauce.
I made this for the first time last night. After dinner my husband said, “make sure you put that recipe in the keeper file, it was great”! I second that response! All the flavors were wonderful together! It was nice to have something different to make with all the summer squash that’s overflowing in our garden.
We made this tonight and it was terrific, even though I accidentally left out the garlic! I used a combo of grated and shredded parmesan with the egg, and pancetta instead of prosciutto (way easier to handle–we also chopped it first into thin strips) and also only used 1/2 tsp of lemon zest. The squash & onion combo took about 16 minutes to get done though at medium-high in an all-clad pan so I mixed everything together and added the veggies last. Thanks for giving us something to do with all our yellow squash!!
It was delicious! made it last night with homemade egg noodles. Thanks and love your site
Question: How is this with different pastas? My family isn’t much into egg noodles. Could you use Linguine or something similar? And would the egg still cook enough with the different pasta?
Sorry, so full of questions aren’t I :) But, I always say ~~ It’s hard to learn, if you don’t ask questions!
You can do this with lots of different types of pasta, and yes the egg still cooks sufficiently. ~Elise
Had this last night, it was great! Light and delicious but the prosciutto satisfies any meat craving! We ended up grating the squash instead to cook it faster (and to avoid the chopping) and it was still a distinct flavor and texture. Thanks for a great recipe!
Tried this last night. It was delicious! Enjoyed some of the leftovers for lunch today. Perfect!
I think this would look lovely with zucchini sliced in strips with a vegetable peeler to mix with the pasta. I have some small yellow zucchini from the farmers market I’ll have to try.
Great idea! ~Elise
I’ve never used pattypan squash before. Do you have any tips for preparing it? Also, do you peel your zucchini?
I do not peel summer squash/zucchini. As for pattypan, I have no tips other than a recommendation to be careful as you cut it, given its odd shape. ~Elise
Made this dish for dinner last night – 09/22/09 – Super Tasty! Thanks for sharing!
This is a simple and quick recipe and inexpensive too. Do you have any ideas on how to substitute for the prosciutto?
St Paul, MN
Hi Brian, just use 4 strips of bacon, cook on medium heat until crisp and the fat is rendered. (No need to cook with oil and butter, the bacon has enough fat.) ~Elise
This recipe was great even with some substitutions. I was out of bacon (I know it is a crime)and used smoked ham and used grated Parmesan & lime zest. Even my squash hating husband ate it without a complaint! Thanks for another great recipe.
I thought the pasta was great an pretty fast to prepare!
Good Lord, that dish at Ella’s is so crazy good. We ate it at our wedding anniversary dinner there after a recommendation from a friend and I have been craving it ever since.
Carbonara is my comfort food, so I’ll have to try this version, Elise!
Hi Madeline, it is good! Hope it’s still on the menu, I hear they have a new chef. ~Elise
Would probably be really good with Trader Joes lemon/black pepper pasta – I would just omit or cut way back on the lemon zest.
I made this last night for my family, and they loved it! I’m always trying to get them to eat healthier, so I used twice as much zucchini, and only 1/2 the sauce (2 eggs, 1/2 cup cheese). It still turned out fantastic- all three kids are asking for it again.
Minus the prosciutto this sounds like a great vegetarian recipe with perhaps sundried tomatoes.
Here’s a question…can you make carbonara without the bacon/procuitto?
We don’t eat meat on Fridays in our house, so I’m always looking for tasty (and different) ways to go meat-less without resorting to fried fish or cheese pizza (although, mine ARE good :-)
Could you just add oil? Or butter?
Yes, it won’t be a carbonara anymore, but it will still taste good. You may need to add a bit more seasoning. ~Elise