Summer Carbonara Recipe

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Summer Carbonara
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  1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, squash, zucchini and garlic in oil until tender. Add tomatoes; heat through. Remove and keep warm.
  2. Reduce heat to low; add eggs to the skillet. Cook and stir until egg mixture coats a metal spoon and reaches 160° (mixture will look like a soft frothy egg). Drain spaghetti and place in a bowl. Add eggs; toss to coat. Add the vegetable mixture, cheese, bacon, basil, oregano, salt and pepper; toss gently to coat. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 806.04 Kcal (3375 kJ)
Calories from fat 513.1 Kcal
% Daily Value*
Total Fat 57.01g 88%
Cholesterol 229.95mg 77%
Sodium 4223.94mg 176%
Potassium 881.86mg 19%
Total Carbs 15.95g 5%
Sugars 4.33g 17%
Dietary Fiber 1.26g 5%
Protein 59.19g 118%
Vitamin C 9.7mg 16%
Iron 4mg 22%
Calcium 231.1mg 23%
Amount Per 100 g
Calories 263.55 Kcal (1103 kJ)
Calories from fat 167.76 Kcal
% Daily Value*
Total Fat 18.64g 88%
Cholesterol 75.18mg 77%
Sodium 1381.07mg 176%
Potassium 288.34mg 19%
Total Carbs 5.22g 5%
Sugars 1.41g 17%
Dietary Fiber 0.41g 5%
Protein 19.35g 118%
Vitamin C 3.2mg 16%
Iron 1.3mg 22%
Calcium 75.6mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.6
  • 22

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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