Today, we had a problem in the barn: frozen eggs. It's been pretty chilly out and I wasn't home at noon to collect eggs and all four eggs the chickens laid today were frozen solid when they finally got collected after school. Believe it or not, frozen eggs are actually still fine to use. I have read that you shouldn't use them for baking, but for scrambled eggs or a recipe like Spaghetti Carbonara, they work perfectly. In fact, when I saw these eggs thawing on the counter, the first thing I thought of was "Yum, Carbonara!"
Zucchini Carbonara (Serves 4)
10 oz whole wheat spaghetti (regular spaghetti would work, too)
6 slices bacon, diced
1 medium onion
1 large zucchini, sliced into thin ribbons or diced
1 T. minced garlic
salt and pepper to taste
shredded parmesan cheese
Cook pasta according to directions, undercooking by about a minute. While the pasta cooks, heat a large saute pan over medium heat. Cook the bacon until crispy. Remove from pan to a paper towel. Drain fat from pan. Add onion, zucchini and garlic to the pan and cook about 5 minutes until soft and a little brown. Add bacon back in with some salt and pepper, if desired.
Drain the pasta, reserving a coffee cup of water. Dump pasta into saute pan and toss to coat. Stir in a little pasta water so the noodles aren't sticky. Remove from heat and crack the eggs directly on the pasta, using tongs to toss for even distribution. Serve with cheese.
As you read this recipe, it may seem strange that you don't actually cook the eggs, but they do get cooked by the heat from the pan and the pasta. If you have runny eggs, just turn the burner back on for a few minutes. This recipe reheats well, not that we ever have any leftovers.