Zucchini Carbonara

Prep the Carbonara Base

1. In a medium mixing bowl, whisk together the whole egg, 3 egg yolks, most of the grated Pecorino Romano (reserve a tablespoon for garnish), and a generous pinch of freshly cracked black pepper until smooth and creamy. Set aside.

Cook the Pancetta and Zucchini

1. Bring a large pot of water to a rolling boil and season well with the coarse salt.
2. Heat the olive oil in a wide skillet over medium heat. Add the diced guanciale or pancetta along with the crushed garlic clove. Fry until the pork fat renders and the meat turns crisp and golden (about 5–6 minutes). Remove the garlic clove and discard it.
3. Using a slotted spoon, transfer the crispy meat to a plate, leaving the rendered fat in the pan.
4. Increase the heat to medium-high. Add the sliced zucchini in an even layer to the pan with the pork fat. Sauté for 6–8 minutes, tossing occasionally, until the zucchini rounds soften and develop deeply browned, caramelized edges. Turn the heat to low and stir the crispy pork back in.

Boil the Pasta

1. Drop the spaghetti into the boiling water and cook until just shy of al dente (about 1–2 minutes less than package instructions).
2. Scoop out roughly 150ml of starchy pasta water using a mug or ladle before draining.

Emulsify and Serve

1. Transfer the drained, hot pasta directly into the skillet with the zucchini and pork. Toss vigorously over low heat for 30 seconds so the pasta absorbs the savory oils.
2. Remove the skillet completely from the heat source. Let it cool for 30 seconds to prevent scrambling the eggs.
3. Pour the egg-and-cheese mixture over the pasta while tossing continuously with tongs. Splash in 3 to 4 tablespoons of the reserved hot pasta water, stirring and shaking the pan rapidly to create a thick, glossy, velvety sauce that clings to every strand.
4. Divide into warm shallow bowls. Top immediately with extra freshly cracked black pepper and the reserved grated Pecorino Romano.