Spaghetti Carbonara

Our steps

1. 1Toss the zucchini noodles with a good pinch of salt and spread them on paper towels for 15–20 min. Press them dry with more towels — water left in the zucchini will thin the egg sauce.
2. 2Whisk the eggs with the pecorino, Parmesan and plenty of black pepper.
3. 3Cook the guanciale with the garlic in a large pan over medium heat until crisp; keep the fat in the pan.
4. 4Add the zucchini and toss 1–2 min, just to warm it through. Tip out any liquid that appears.
5. 5Take the pan off the heat, wait 30 seconds, pour in the egg mixture and toss continuously until it turns into a glossy sauce. Serve straight away.

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