Zucchini Carbonara

Method

1. Prepare the zucchini: if small, cut into rings; if large, halve and slice. Keep them crunchy.
2. Cut the spring onion: use the green part only, stop at the white part.
3. Heat extra virgin olive oil in a pan, add zucchini and spring onion, and cook on high heat.
4. Add zucchini flowers cut into large pieces to the pan, season with a pinch of salt, and cook until crunchy.
5. In a bowl, combine 1 whole egg and 2 egg yolks for 2 servings.
6. Grate Parmesan and Pecorino cheeses into the bowl, add a generous amount of black pepper, and whisk together.
7. Cook tagliatelle in boiling salted water until al dente (about 5 minutes). Reserve some cooking water.
8. Set aside a spoonful of cooked zucchini.
9. Drain the pasta and add it to the pan with the zucchini.
10. Add fresh basil and a splash of cooking water to the pan, toss to combine.
11. Remove the pan from heat, add the egg and cheese mixture, then return to low heat briefly, stirring constantly to avoid scrambling the eggs. Add more cooking water if needed to keep creamy.
12. Plate the pasta, top with reserved zucchini, grated Pecorino, and black pepper.