Carbonara (aka Bacon Pasta)

It shouldn't have been a big deal. Whoa. That makes it sound way more dramatic than I meant it to. It wasn't a big deal. To me at least. I hope it wasn't a big deal for Jenny either. As far as I had it figured, it was just another Saturday night dinner.

For my mother on the other hand, it was a big deal. Partly because Jenny and I have been dating for a year and a half. Partly because of our new living sintuation. Mostly it was because my dad already met Jenny's folks and she had not...that and the fact that he regularly rubbed it in ("They're such nice people!")

So, after months of subtle hints, heavy sighs and not so subtle hints, we finally made it happen. Jenny and I had my folks and her folks over for dinner so they could meet. Secretly, my mom rejoiced.

Now, most people would probably think this event would be cause for massive planning. But I've been so insanely busy lately that I don't have time to plan dinner for tonight let alone a week ahead. I wanted something that would be easy to cook in case I needed to facilitate conversation. I wanted something that would be tasty because I don't miss opportunities to be showered in praise. And I wanted something baconny, because who doesn't like bacon? So I settled on Carbonara, a creamy, baconny pasta dish. And I am happy to report that it was a success as was the entire evening.

Time: 60 minutes
Difficulty: easy
Special Equipment: some really good bacon
Servings: 6

Ingredients:
1 lb of penne pasta
12 slices of really good bacon, cut into thick lardons
3 zuccini, quartered lengthwise and then cut into 1 inch lengths
3 yellow squash, quartered lengthwise and then cut into 1 inch lengths
5-6 springs of thyme, leaves removed from branches
2 cups of heavy cream
6 egg yolks
1 1/2 C of grated parmesasn

1. In a large pot, cook pasta in salted water.
2. Meanwhile, Saute bacon in a large skillet until crispy. Drain all but 3 tbs of bacon grease.
3. In reserved bacon grease, saute the zuccini, yellow squash and thyme until squash is al-dente. Remove from heat.
4. Stir cream, egg yolks and half of the parmesan into the squash and bacon . Stir until smooth cream sauce is smooth. If sauce is too thick, add 1/4 cup of pasta water.
5. Drain cooked pasta and toss with cream sauce and the rest of the parmesan.
6. Season with salt and pepper to taste. Serve hot.