Spaghetti with zucchini and pancetta

Ingredients

• 400 g zucchini
• 15 ml oil
• 2 garlic cloves
• 200 g pancetta
• 105 ml oil
• 2000 ml water
• 10 g salt for the pasta water
• 350 g spaghetti
• 3 eggs
• 4 tablespoons milk
• 30 g Parmesan
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground pepper

Preparation

1. Wash the zucchini, trim the ends and slice into rounds about 7 mm thick. Peel the garlic. 2. Heat 15 ml of oil in a skillet over medium heat. Add the garlic and cook for 1 minute, until it starts to color. Add the pancetta and cook for 5 minutes, stirring, until lightly browned; turn off the heat. 3. In another skillet, heat 105 ml of oil. Fry the zucchini slices in batches, about 10 minutes in total, turning them until browned on both sides. Lift them out with a slotted spoon, add them to the pancetta and stir. 4. Bring 2000 ml of water to a boil; this takes about 10 minutes. Add 10 g of salt. 5. Cook the spaghetti for 5 minutes. I cooked fresh pasta for 5 minutes; for dried pasta, follow the time on the package. 6. In a bowl, mix the eggs with the milk, Parmesan, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. 7. Drain the pasta and put it back in the pot it was cooked in. Add the zucchini and pancetta, then the egg mixture. Keep the heat on the lowest setting and stir gently for 3 minutes, until the sauce thickens and the egg is fully cooked. Serve hot.