A seasonal twist on everybody's favourite pasta alla carbonara, using zucchini instead of bacon. The principle remains the same: the heat of the freshly drained pasta cooks the eggs and cheese into a creamy sauce.
200g fine egg tagliatelle or penne
3 fresh egg yolks
3 tbsp parmesan, grated
1 tbsp lemon zest, grated
1/2 tsp sea salt
Black pepper, coarsely ground
2 tbsp flat-leaf parsley
Cook the pasta in plenty of boiling, salted water until almost cooked, probably about 6 minutes. Trim the zucchini and cut lengthwise into thick slices, then into small dice.
Add the zucchini to the pasta water for the final 2 mins of cooking time.
Beat the egg yolks in a heatproof bowl. Beat in the cheese, lemon zest and sea salt until creamy.
Drain the pasta and zucchini and immediately add to the egg mixture, tossing quickly until well-coated.
To serve, season with pepper and serve on two warmed dinner plates or pasta bowls. Scatter with parsley leaves.