Spagetti alla carbonara is usually made with the Italian salt-cured bacon,pancetta.
Here is a lighter summer version (serves about 6): Use a bit more than 1 lb of spaghetti (a lb. serves about 5).
As water boils for the pasta, finely dice a couple of medium-sized zucchini and one medium-sized onion.
Cover saucepan with olive oil and add zucchini, onion, a garlic clove. Add about 1/2 c very hot water and let mixture simmer, covered, for a few minutes – or until zucchini are tender, then a few sliced black olives, a small handful of capers (those under salt are best – rinse 2 or 3 times before using) and generous amounts of finely-chopped parsley, fresh mint and a bit of red chili pepper.
Consequently a few diced zucchini flower if obtainable. Salt and pepper to taste. Dice a ripe Roma tomato or two and add just as you remove the zucchini mixture from the heat. Use one egg yolk for each person or one for every 2 persons for the creamy mixture you will make (adjust the egg yolks to taste). Beat egg yolks with a fork, adding 1 tsp of freshly-grated Parmesan and about 1 tbsp. of hot water to create a creamy mixture.
Drain spaghetti as soon as al dente, setting aside some of the boiling pasta water. Immediately stir the creamy mixture into the spaghetti and then stir in zucchini mixture. If necessary, add spoonfuls of boiling pasta water and/or olive oil (extra-virgin, cold-pressed) to make the sauce creamier. Serve, offering additional Parmesan to those who wish.
Buon appetito!
