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Classic pasta carbonara is made with eggs, cured pork and cheese. We learned this fantastic vegetarian riff from Roman home cook Claudia Rinaldi. The guanciale or pancetta traditionally used is replaced by garlicky, golden-brown zucchini that itself brings a meatiness to the dish. The squash is sautéed and the pasta boiled, then the two are tossed with a mixture of umami-packed Parmesan, tangy pecorino Romano, rich eggs and starchy pasta cooking water. The resulting sauce is silky-smooth and creamy, yet light. We added lemon zest to the mix, which brings fresh, zingy notes, as well as red pepper flakes for subtle heat.
large egg plus 1 large egg yolk
ounce pecorino Romano cheese, finely grated (½ cup), plus more to serve