Garlicky-thyme shredded zucchini and orzo tossed in a ridiculously creamy parmesan egg sauce with crispy bacon. A delicious, easy and affordable dinner for 2.

INGREDIENTS – serves 2

1/2 16 oz box of orzo

3-4 bacon slices
2c zucchini, shredded
1t fresh thyme or 1/4t dried
1 garlic clove, grated
1/4t salt
1/4t black pepper
2 eggs, whisked throughly
1/2c parmesan
1/4c pasta water

INSTRUCTIONS

Bring a pot of salted water to boil, cook orzo until al dente, reserving 1/4c of the pasta water.

Cook the bacon in a large skillet until crispy, set aside on a towel to cool and reserve 2-3T of grease in the pan. Turn the heat to medium-med-high then dump in the shredded zucchini, thyme, garlic, salt and pepper, stir it all together and allow to cook for 3-5 minutes, stirring occasionally until the zucchini starts to brown just a touch.

Whisk the eggs together in a small bowl or measuring cup, stir in the parmesan and set aside for a second.

Remove the pan from the heat and add the cooked orzo then pour the egg mixture over the top along with the pasta water. Stir until the cheese is melted into the eggs to create a creamy and delicious sauce. Finish by chopping up the bacon and stirring it in.

(If your sauce is too thin you can always return the pan to medium heat and stir until you like it.)

ENJOY!