Ingredients
* 200g fine egg tagliatelle or penne
* 2 zucchini
* 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
Method
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.
Serves 2
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Tags: coarsely ground, flat-leaf parsley, lemon zest, parmesan, penne, zucchini, Zucchini carbonara