• 3 zucchini or yellow squash, cut on an angle into ½” slices

• 1 pound penne pasta

• 4 large egg yolks

• ½ cup cream

• 1 cup freshly grated Parmesan cheese

• olive oil

• 6-8 slices bacon, cut in 1” pieces

• a small bunch of fresh parsley or thyme

Cook pasta in boiling water.

Whisk egg yolks, cream and parmesan, season with salt and pepper, and set aside.

Heat a very large frying pan and fry bacon until crisp. Add the zucchini slices and season with black pepper. Sprinkle in the parsley or thyme leaves, stir and fry until zucchini is lightly golden and has softened slightly.

When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini and bacon, then remove from the heat and add a ladleful of the reserved cooking water and cream mixture. Stir together quickly off heat and serve.

• 3 zucchini or yellow squash, cut on an angle into ½” slices

• 1 pound penne pasta

• 4 large egg yolks

• ½ cup cream

• 1 cup freshly grated Parmesan cheese

• olive oil

• 6-8 slices bacon, cut in 1” pieces

• a small bunch of fresh parsley or thyme

Cook pasta in boiling water.

Whisk egg yolks, cream and parmesan, season with salt and pepper, and set aside.

Heat a very large frying pan and fry bacon until crisp. Add the zucchini slices and season with black pepper. Sprinkle in the parsley or thyme leaves, stir and fry until zucchini is lightly golden and has softened slightly.

When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini and bacon, then remove from the heat and add a ladleful of the reserved cooking water and cream mixture. Stir together quickly off heat and serve.