CS Summer Spaghetti Carbonara

Cheese / Squash / Asparagus / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)

Make sauce - In a large mixing bowl, whisk together eggs, egg yolks, and cheese until evenly combined. (You want this sauce ready to go so that the pasta can be tossed in this bowl right after cooking.)

Bring a stock pot of salted water to boil.

While water is coming to a boil, heat a large skillet over low-medium heat. Add chopped bacon and saute until bacon turns crisp, 4 to 7 minutes. Transfer bacon to a paper towel-lined plate. Drain off all but about 1 Tbsp / 15 mL of bacon grease and return pan to heat.

When the water for the pasta is boiling, add pasta and set a timer for it to cook according to package directions.

While pasta cooks, return to heated skillet and add squash and asparagus. Saute vegetables until tender, 5 to 7 minutes, seasoning with some salt and pepper as they cook. (Note: If your asparagus spears are very thin, wait to add them until the squash is about halfway done cooking.) Squeeze lemon juice over vegetables and set them aside.

When pasta is done, reserve ¼ cup / 59 mL of pasta water (for 4 servings, adjust if customizing).

Drain pasta.

Working quickly so the pasta stays hot, add hot pasta to mixing bowl with eggs and cheese. (The eggs will cook as you toss them with pasta.)

Use tongs or two forks to toss hot pasta with egg mixture, 20 to 30 times. As you toss the pasta, add reserved pasta water a bit at a time just until the sauce looks smooth and shiny. (You may not need all of the reserved pasta water.)

Add vegetables to pasta and toss to combine. Taste and season with some salt, if needed.

Divide pasta between serving bowls. Top with bacon, red pepper flakes, black pepper, and some extra cheese. Enjoy!