Ingredients
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
4 ounces pancetta, cubed
2 large or 3 small zucchini (about 1 pound), julienned (see cook’s note)
Kosher salt and freshly ground pepper
1 large egg plus 1 large yolk
1 ounce Pecorino Romano, finely grated (1 cup), plus more for serving
1/4 teaspoon finely grated lemon zest
8 ounces spaghetti or linguine
1/2 cup thinly sliced fresh basil leaves
Preparation
In a large skillet or braiser, heat oil, garlic, and pancetta over medium. Cook, stirring occasionally, until pancetta is just crisp, about 5 minutes. Add zucchini; season with salt and cook, stirring occasionally, until tender, 8 to 10 minutes.
Meanwhile, whisk together egg, yolk, cheese, and lemon zest. Season with a pinch of salt and several grinds of pepper. Cook spaghetti in a large pot of salted boiling water until al dente (about 1 minute shy of package instructions). Reserve 1 cup pasta water; drain.
Slowly whisk 2 tablespoons hot pasta water into egg mixture, then transfer pasta and egg mixture to skillet. Cook over medium heat, tossing vigorously and adding more pasta water as needed, 1/4 cup at a time, until sauce is silky and thickened, about 1 minute. Remove from heat and stir in basil; season to taste. Serve, topped with more cheese.
