Zucchini Carbonara

Ingredients

• 1 large egg plus 1 large egg yolk
• 1 ounce pecorino Romano cheese, finely grated (½ cup), plus more to serve
• 1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve
• 1 tablespoon grated lemon zest
• Kosher salt and ground black pepper
• 3 tablespoons extra-virgin olive oil, divided
• 2 large garlic cloves, smashed and peeled
• 1 ½ pounds small to medium zucchini, trimmed and sliced into ¼-inch rounds
• ¼-1/2 teaspoon red pepper flakes
• 1 pound rigatoni, mezzi rigatoni or ziti

Instructions

1. 1. Whisk the whole egg and yolk with both cheeses, lemon zest and black pepper. Brown garlic in part of the oil, discard it, and sauté the zucchini in two batches.
2. 2. Stir pepper flakes into the zucchini. Boil pasta until al dente, reserving cooking water, then drain.
3. 3. Return pasta to the pot with zucchini and some cooking water. Off heat, stir in the egg-cheese mixture until silky; adjust with cooking water and serve with extra cheese and pepper.