Ham Carbonara

• 8 ounces uncooked spaghetti
• 1 medium zucchini, chopped
• 1 small yellow summer squash, chopped
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1/2 pound thick sliced deli ham, cubed
• 1 cup frozen peas, thawed
• 2 large eggs
• 1/2 cup grated Parmesan cheese, divided
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the zucchini, summer squash, onion and garlic in oil until tender. Add ham and peas; heat through. Remove from the skillet and keep warm.
2. Reduce heat to low; add eggs to the skillet. Cook and stir until egg coats the back of a spoon and reaches 160u0b0 (mixture will look like a soft frothy egg).
3. Drain spaghetti and place in a bowl. Add eggs; toss to coat. Add the vegetable mixture, 1/4 cup cheese, thyme, salt and pepper; toss gently to coat. Sprinkle with remaining cheese.

spaghetti, zucchini, summer, onion, garlic, olive oil, deli ham, frozen peas, eggs, parmesan cheese, thyme, salt, pepper

Taken from www.tasteofhome.com/recipes/ham-carbonara/ (may not work)