Zucchini Carbonara For Two(Vegetarian) - cooking recipe

Ingredients

7 ounces penne or 7 ounces fine tagliatelle pasta noodles
sea salt (I use flaked smoked sea salt)
black pepper, coarsely ground
2 medium zucchini (about 8 oz.)
3 egg yolks
2 1/2 tablespoons parmesan cheese, freshly grated plus extra for garnish
1 teaspoon lemon zest, grated

Preparation

Cook pasta in lots of boiling salted water for 6 minutes.
Meanwhile, trim zucchini, cut lengthwise into thick slices, then into strips, and then dice in small pieces.
Add the zucchini to the pasta pot and cook until they are tender, but not overly soft, and the pasta is al dente-tender but firm to the bite, about 2 minutes longer.
Now in a large bowl, beat the egg yolks, Parmesan cheese, lemon zest, salt and pepper together.
Drain the pasta and zucchini, reserving a couple spoonfuls of the cooking water. Immediately add to the egg mixture, tossing quickly until the pasta is coated well. Add the reserved hot pasta water if it's too dry, and toss again until it's lightly creamy.
Sprinkle with extra black pepper and Parmesan cheese. Serve in warm shallow bowls. Enjoy!