Zucchini carbonara

Method

• 1

  Wash the zucchini and slice them in half lengthwise, then into matchstick-like strips to get elongated cubes.

• 2

  Heat a drizzle of Olitalia Olio di Roma in a pan and cook the zucchini over medium heat until golden and tender. Season with salt and pepper.

• 3

  Bring a large pot of salted water to a boil and cook the spaghettoni until al dente.

• 4

  In a bowl, whisk the 2 egg yolks together with grated Parmigiano and Pecorino until you form a thick paste. Add a generous grinding of black pepper.

• 5

  Drain the pasta, reserving some of the starchy cooking water.

• 6

  Toss the spaghettoni directly into the pan with the zucchini (or in a separate bowl), then pour in the egg and cheese mixture. Stir rapidly while splashing in a little cooking water at a time to create a rich, silky sauce. Plate immediately and finish with an extra dusting of black pepper.