Zucchini Pasta Carbonara

There’s something magical about the combination of pasta, eggs, Parmesan, and cured pork. The flavor base is the salty, fatty pork (in that case prosciutto), noodle-y pasta makes it filling, and a creamy sauce is created with raw eggs, lemon zest, and Parmesan (the eggs getting sufficiently cooked by the heat of the hot pasta). In the case of that dish, I was looking to

use up some of the gloriously yellow patty-pan summer squash from our garden (yes I know the title says “zucchini”, you can use any summer squash for that recipe), as well as some of the garden basil which is still thriving. So good!

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