In Italy, everywhere I sat down for dinner or lunch even, I ordered Pasta Carbonara – my favorite – but only in Italy. I haven’t yet found a place in San Francisco that serves such an authentic dish. The downside to this tasty meal is the carbs it is packed with – so when I found this tasty variation, I had to share – in case you happen to share my passion for the meal:
- 1 pound bucatini pasta
- 2 ripe, small to medium avocado, halved
- 1 egg
- 1/4 cup fresh basil, plus more for serving
- kosher salt and pepper
- 6 slices thick cut bacon, chopped
- 2 small zucchini, cut into ribbons
- 2 tablespoons chopped fresh thyme or oregano
- 1 teaspoon crushed red pepper flakes, or to taste
- 1 cup grated parmesan cheese, plus more for serving
rawsilkandsaffron.com 