Carbonara Pasta

I made a lemon angel food cake a while back and had 10 egg yolks left over. I am always trying to find new ways to use the leftover yolks so they don't go to waste. I came across this recipe for Carbonara pasta that adds zucchini and it uses 5 yolks so I decided to try it. I altered the recipe slightly

Ingrediants:

• 5 slices of thick but bacon
• 5 egg yolks
• 1/2 heavy cream
• 2 medium zucchinis
• 1 lb of any pasta (I used shells)
• 1/2 cup Parmesan cheese
• salt and pepper to taste

Directions:
First fill a pot with water and set it to boil. Then put the bacon in a skillet and begin frying it.

Meanwhile, scramble the 5 yolks together with the cream and half of the Parmesan cheese.

Then begin dicing the zucchini into about 1/2 inch sized pieces. Add the zucchini and pasta to the water when it starts to boil and cook according to the pasta instructions.

When the pasta is al dente, save a cup of the pasta water and set aside.

Drain the remaining water and put the pasta and zucchini in a serving bowl. When bacon is done cooking let cool and chop into pieces and add to the pasta. Then take a slight bit of the cooking water and add it the the egg mixture while stirring. Be careful it doesn't begin to cook. Then add the egg mixture to the pasta and stir quickly to not create scrambled eggs. Add more cooking water if it is not saucy enough. It is so tasty and the add zucchini makes it a little better for you.