Zucchini Parmesan

 

2 T. extra-virgin olive oil

3 cloves garlic, smashed

4 ounces pancetta, cubed

2 large or 3 small zucchini (about 1 pound), julienned (see cook’s note)

Kosher salt and freshly ground pepper

1 large egg plus 1 large yolk

1 ounce Pecorino Romano, finely grated (1 C.), plus more for serving

¼ tsp. finely grated lemon zest

8 ounces spaghetti or linguine

½ C. thinly sliced fresh basil leaves

 

In a large skillet or braiser, heat oil, garlic, and pancetta over medium. Cook, stirring occasionally, until pancetta is just crisp, about 5 minutes. Add zucchini; season with salt and cook, stirring occasionally, until tender, 8 to 10 minutes. Meanwhile, whisk together egg, yolk, cheese, and lemon zest. Season with a pinch of salt and several grinds of pepper. Cook spaghetti in a large pot of salted boiling water until al dente (about 1 minute shy of package instructions). Reserve 1 C. pasta water; drain. Slowly whisk 2 T. hot pasta water into egg mixture, then transfer pasta and egg mixture to skillet. Cook over medium heat, tossing vigorously and adding more pasta water as needed, 1/4 C. at a time, until sauce is silky and thickened, about 1 minute. Remove from heat and stir in basil; season to taste. Serve, topped with more cheese.