Spaghetti Carbonara with Zucchini, Spinach, and Corn

Spaghetti Carbonara is definitely a comfort food in our home.  It is hands-down not our healthiest dish, but it is one that I make about once a month (maybe less) because it is quite yummy.  This version attempts to add some servings of vegetables to the mix.

Prep Time: 25 minutes
Serves: 2 (probably plenty for lunch leftovers too)

~ about 1 cup of frozen chopped spinach (I love using frozen veggies and think they are absolutely a  freezer/pantry staple)
~ about 1 cup of frozen corn
~ 1 zucchini, sliced and then quartered
~ 1/2 yellow onion, chopped
~ 4 cloves of garlic, crushed
~ 3/4 of a box of spaghetti
~ 4 slices of bacon (I usually get individual slices at Whole Foods so they might be a bit bigger than the pre-packaged kind)
~ 1 egg
~ 1/2 cup of grated parmesan cheese

First, cook the bacon so that it is crispy.  Let it cool on paper towels.  (I have never made this with turkey bacon but I would be interested to hear how it tastes if anyone tries it.)

While the bacon is cooking, start the water for the pasta.  Add some oo before you add the pasta so that it doesn't stick together too much.

Saute the onions in a non-stick pan and when they are about half done (not quite tender or translucent) add the corn, zucchini, and spinach.  At this point, you may need to add a little more olive oil to the pan.  (Actually, I have seen similar recipes use some of the bacon grease/fat instead of oo.  I don't think it adds anything to the taste but certainly adds to the we-should-probably-not-eat-this-dish-more-than-once-a-year factor.)  While the vegetables are all cooking, chop the bacon into little strips or bits, depending on your preference.

Right before you strain the pasta, take about 1/2 cup of the pasta water and put it in the pan with the vegetables.  At this point, add the garlic and continue to cook on medium heat until the water is mostly gone.

In a small bowl, whisk the egg and the parmesan cheese together (you could reserve a little of the cheese to sprinkle on top of the finished dish).

Put the pasta and the bacon/vegetable mixture in a serving dish.  Slowly pour the egg and cheese mixture over the top while tossing everything with tongs.  The idea is to mix it up quickly so as not to scramble the eggs.  Honestly, I don't think scrambling the eggs is the end of the world, it tastes just about the same but does lack that creamy finish.  Top off with a little more parmesan cheese and some fresh cracked pepper.  Enjoy!!