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Bring a large pan of salted water to the boil and cook the tagliatelle until al dente.
Meanwhile, heat a generous drizzle of olive oil in a frying pan and cook the courgettes until lightly golden and softened.
In a bowl, whisk together the egg yolks and grated Parmesan.
Drain the pasta, reserving a little cooking water, then add the tagliatelle to the courgettes.
Remove from the heat and stir through the egg and Parmesan mixture, adding a splash of pasta water to create a silky sauce.
Season generously with black pepper and serve immediately with extra Parmesan on top.