If you fear fat you shouldn't be reading this to start with! This is quite the tasty and actually easy dish. Andrew adds extra salt; the bacon is enough for me. You be the judge.
Pasta ala Sunny...or my take on Pasta Carbonara
8 oz package gluten-free pasta (I like TJ's brand)
8 oz diced, bacon (again, I like to use TJ's Ends and Pieces...it uses celery or something to cure it rather than nitrates/nitrites; but it's a bit fattier...more the merrier to me)
1/2-1 c shredded Parmesan (more makes it a bit creamier but sometimes you use what you have!)
3 cloves garlic, minced
~4 c chopped broccoli (about 2 heads)
~1 lb little zucchini (3-4 little ones)
Cut up your broccoli and cook for about 4 minutes in the microwave, covered and with just a touch of water (1 T or less). Meanwhile, cut up the zucchini fairly thin.
Start a large pot of water to cook your pasta.
Take a large frying pan, preferably Cast iron, and throw in your diced bacon. Cook until almost crispy, remove from pan with slotted spoon and set aside for a sec. Turn the pan on low, throw in the broccoli and the zucchini. Add the minced garlic. Saute for a few minutes and then add the bacon back in.
Whisk your eggs in a bowl and then whisk in the Parmesan.
Once your pasta is cooked drain it. DO NOT run cold water over it. Dump it back in the pot, stir the egg/cheese mixture together with the pasta. This creates a yummy, creamy sauce; i.e. the heat from the pasta cooks the eggs.
I didn't cook my pasta in a large enough pot to add the veggies and bacon so at this point I transferred the pasta with sauce to a LARGE bowl and then stirred in the veggies and bacon mixture. That's it. Put a little fresh ground pepper on top when you serve if you like. This makes a lot (we probably could have fed 4 adults and Dylan)!