June 14 2020

I must confess that it's a rare day that I will eat pasta, but when I do, it's got to be rich, creamy, and fattening as heck!!  So bear with me, but you are going to want to make this pasta!  Let's start with the healthy news:  zucchini, onions and mushrooms.  Now for the not-such-healthy news, but you gotta have it:  bacon (oh yayyyy)!  And not at all healthy but absolutely delish: a creamy carbonara sauce made from egg yolks, heavy cream and Parmesan cheese (I warned you).  Now, add some spaghetti and we are in heaven, my friends!

Boil pasta

Sauté vegetables

Add bacon & pasta to vegetables




Makes: 4 Servings

Prep Time: 5 minutes

Total Time: 25 minutes


6 slices bacon, cut into 1" pieces

1 zucchini, cut into half moons

1/2 red onion, thinly sliced

4 oz baby bella mushrooms, sliced

3/4 lb. spaghetti, cooked according to package directions

5 egg yolks

1 c. heavy cream

1/2 c. freshly grated Parmesan, plus more for serving

Kosher salt

Freshly ground black pepper


In a large skillet, over medium heat, cook bacon until crispy, 10 minutes. Remove bacon from skillet, reserving the bacon grease. Over medium heat using the same skillet with the reserved bacon grease, cook zucchini, onions, and mushrooms until soft, 7 minutes. Turn off heat and add cooked spaghetti and cooked bacon.  


In a medium bowl, whisk together egg yolks, heavy cream, and Parmesan. Pour over spaghetti while it is still hot and toss to combine. Season with salt and pepper.  Serve with more Parmesan.

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© 2019 by the Fancy Pants Kitchen  with the help of Rebecca Shellhamer WIX EXPERT