Vegetarian Carbonara

Peel the courgettes into thin ribbons using a vegetable peeler. Finely grate the pecorino and parmesan. Separate the egg yolks from the whites and keep one whole egg aside.

Bring a large pot of heavily salted water to a rolling boil.

Add the spaghetti and cook according to packet instructions until al dente. Reserve 200ml of the pasta cooking water before draining.

Meanwhile, heat the olive oil in a large frying pan over high heat. Add the courgette ribbons and cook for 5 minutes, tossing occasionally, until golden at the edges. Season lightly with salt and remove from the heat.

In a bowl, whisk together the egg yolks, whole egg, grated pecorino, parmesan and cracked black pepper until smooth.

Add the drained spaghetti to the pan with the courgettes and toss to combine.

Off the heat, pour in the egg mixture with a splash of reserved pasta water and toss vigorously for 2 minutes until silky and glossy. Add more pasta water gradually if needed to loosen the sauce.

Serve immediately with extra grated pecorino and a generous twist of black pepper.