Zucchini Carbonara

Heavy Cream, a couple of small zucchini, one egg yolk, 6 oz of bacon, about 12 oz of Penne pasta and a handful of Parmesan cheese.

Quarter the zucchini lengthwise

Slice the inner most core off and discard as this only gets gooey when you cook it.
Note: that index finger healed up nicely

Dice them diagonally in to small bits

One egg yolk, and a handful of grated Parmesan cheese chopped up

Add a splash of heavy cream and the cheese to the egg yolk and mix up. Get your pasta boiling.

Half of a 12 oz package of bacon chopped up in to little bits. Cuts best if cold.

Cook down the bacon till crispy . . . a non stick pan works best for this one . . . and when your pasta is ready and not before

Toss the Zucchini in with the bacon, add a good bit of ground pepper and toss for about 2 minutes on high heat.

Add your drained pasta and shut the heat off and toss for a minute so until it absorbs all the bacon fat and things are nicely mixed.

Add your egg, cheese and cream mix and mix up well til it all gets glazed in melted cheese.

Serve and enjoy - - - the grown up version of Mac and cheese