Ingredients
1 package (16 ounces) spaghetti2 tablespoons olive oil1 large sweet onion, finely chopped1 medium yellow summer squash, diced1 medium zucchini, diced2 garlic cloves, minced4 plum tomatoes, seeded and chopped2 large eggs, lightly beaten1 cup grated Parmesan cheese12 bacon strips, cooked and crumbled1/4 cup fresh basil leaves, thinly sliced1 teaspoon minced fresh oregano1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Cook spaghetti according to package directions. Drain; transfer to a large bowl.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, squash, zucchini and garlic; cook and stir until tender. Add tomatoes; heat through. Remove from pan; keep warm.
Reduce heat to low. Add eggs to same skillet; cook slowly, stirring constantly, until eggs reach 160° and just begin to coat a metal spoon (eggs will be frothy; do not overcook). Add to hot spaghetti; toss to coat. Add vegetables and remaining ingredients; toss gently to combine.
