This dreamy “white sauce” pasta using breakfast ingredients is from the famed hills of central Italy. Replace zucchini with any in-season vegetable. If you have never tried Parmigianno-Regiano cheese, now is time to exchange it for the Parmesan in the green can.
When skipping the meat this dish is called, cacio e uova. Any shape of pasta will do. It becomes dressed like creamy coleslaw; the eggs cook in the residual heat

INGREDIENTS: Since there are just a few ingredients plan on using better quality olive oil and cheese
- pasta – 1 LB, spaghetti or macaroni
- olive oil – 3 TBS
- zucchini – 3 cups, sliced into 1/4-inch planks or rounds
- salt – 1 tsp
- pepper – 1/2 tsp
- basil – 1 cup, chopped [or parsley]
- parmesan cheese – 1 cup, grated
- red pepper flakes – 1/2 tsp [opt.]
- eggs – 2
- bacon – 4-6 strips, 1/2-inch pieces [or use diced pancetta]
INSTRUCTIONS:
- In a large skillet cook the bacon until crispy and remove with slotted spoon
- Start the pasta in well salted water until al denté, save a half cup of pasta water. [You need to have the cooked pasta stay hot so it will cook the eggs off heat]
- Add olive oil to the pan with the bacon fat and sauté the zucchini until it begins to brown, 6-8 minutes [sprinkle an 1/8 tsp of baking soda in the skillet first to promote browning]
- Add the bacon back to the skillet along with the hot cooked pasta and toss well and keep skillet on low
- Combine the eggs, salt, pepper, and basil with half the cheese and the red pepper flakes [if using]
- Turn off the heat and toss the egg mixture with the pasta, adding pasta water if needed to keep the pasta loose
- Serve warm topped with the remaining cheese

Recipe adapted by B. Hettig