Vegetarian carbonara with fried zucchini

Cut the zucchini into thin discs, stack them and cut into strips like guanciale.

Fry the zucchini strips in hot sunflower oil in two batches so the oil stays hot, a few minutes, until brown and slightly crunchy; rest on kitchen paper.

Bring a large pot of water with a tablespoon of rock salt to the boil and cook the pasta.

Separate the eggs; use two yolks and one whole egg (one yolk per 100 g pasta, plus one whole egg).

Beat the eggs with a generous amount of pepper, adding pecorino a little at a time until thick but slightly runny; keep some pecorino back.

Slice the garlic very thin, chop it small and crush it.

Gently cook the garlic in one or two tablespoons of olive oil over low heat, about 30 seconds.

Add the fried zucchini to the garlic to revive it and mix; dry it up a little.

Save a mug of pasta water; put the pasta in a pan over medium heat with about half a mug of pasta water and stir.

Take off the heat, add a little pecorino and mix, then add the egg mixture and stir until the starchy water turns it to cream.

Add more pecorino and most of the zucchini, keeping some for the top; toss.

Serve with extra sauce on top, a generous amount of pepper, a sprinkle of pecorino and the reserved zucchini.