Sort ingredients
nickgriglack
QR Code
Listen
Pdf
Thinly slice the zucchini on the diagonal. Stack several slices and cut lengthwise into matchsticks. Repeat with the remaining slices; set the zucchini aside.
In a large pot, bring 3 quarts water to a boil. Add the pasta and 2 teaspoons salt, then cook, stirring occasionally, until al dente. Reserve about 1 cup of the cooking water, then drain and return the pasta to the pot; set aside.
Meanwhile, in a 12-inch skillet over medium, heat the oil until simmering. Add the zucchini and ½ teaspoon salt. Cook, stirring occasionally, until the zucchini is softened and beginning to brown, about 4 minutes. Add the garlic and pepper flakes; cook, stirring, until fragrant, 1 to 2 minutes. Set aside off the heat.
In a medium bowl, whisk together the whole eggs plus yolks, ½ teaspoon salt and ¼ teaspoon black pepper. Whisk in the cheese about ¼ cup at a time; the mixture will be thick and paste-like.
Return the pot to low and stir in ½ cup of the reserved cooking water, the zucchini and the egg-cheese mixture. Cook, stirring constantly, until the sauce is silky, thickened and coating the pasta, 2 to 3 minutes. If needed, toss in reserved cooking water 1 tablespoon at a time to adjust the consistency. Off heat, taste and season with salt and black pepper. Serve sprinkled with additional pepper flakes and Parmesan.