Summer Carbonara

One of my absolute favorite pasta dishes!
Serves 6

1 pkg (16 oz) spaghetti
1 large sweet onion, finely chopped
1 medium yellow summer squash, finely chopped
1 medium zucchini, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
4 plum tomatoes, seeded and chopped
2 eggs, beaten
1 cup grated parmesan cheese
12 bacon strips, cooked and crumbled
1/4 cup fresh basil leaves, thinly sliced
1 tsp minced fresh oregano or 1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper

1.  Cook spaghetti according to package directions.
2.  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 degrees (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, cheese, bacon, basil, oregano, salt and pepper; toss gently to coat.  Serve.