Cut the zucchini into thin disks, place the disks on top of one another, and slice them thinly

Make sure the oil is hot, and fry the zucchini strips.

Once the zucchini turns crispy brown, take them out and rest them on a paper towel over a plate.

Start boiling water and add 1 tablespoon of rock salt.

Once the water is boiling, and you have prepped your sauce add the pasta and follow the cooking instructions on the package.

After the pasta is cooked, strain the pasta, but be sure to keep about 1 mug of pasta water for the sauce.

Combine 2 egg yolks and 1 whole egg. (The egg white can be used to make amaretti while the egg yolks are used for carbonara!) Then add a generous amount of pepper.

Add some pecorino cheese - a small amount at a time so it can be thick but still runny. This will turn into cream, so make sure it doesn’t get too thick.

Leave some pecorino on the side so that you can use it as a topping for your pasta.

Cut the garlic, so it is very, very thin, and then smash it and/or cut it even smaller.

Heat a frying pan on low heat and add 2 tablespoons of extra virgin olive oil letting the smell of garlic fill the room.

After approx 30 seconds, add the zucchini. Once cooked, take them out and place them on a plate with a new paper towel.

Add the pasta to the frying pan and add about half a mug of pasta water. Stir the this through.

Take the pan off the heat and add some pecorino cheese then mix everything together.

Add the egg mixture into the pan then combine. The water and egg will combine and create a beautiful cream.

Then sprinkle some more of the pecorino and zucchini then mix everything together, and you have a beautiful vegetarian carbonara!

To serve, carefully scoop some of the carbonara onto the center of the plate and top it off with some pepper, pecorino, and zucchini.