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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Shred the zucchini over a clean towel, gather it up, and squeeze out as much liquid as you can.
Whisk the eggs, egg yolks, and both cheeses together in a bowl; set aside.
Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
Cook the pancetta in a separate pan until crisp, then remove it with a slotted spoon.
Add the zucchini to the same pan and cook for 4-5 minutes until softened.
Reserve 1 cup of the starchy pasta water, then drain the pasta.
Toss the pasta with the zucchini and pancetta.
Off the heat, stir in the egg-cheese mixture, adding reserved pasta water a little at a time until the sauce turns silky. Serve immediately.
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Always mix the egg-cheese mixture into the pasta off the heat to avoid scrambling the eggs.
Squeeze the zucchini dry to prevent the sauce from becoming diluted.
If the sauce turns clumpy, the pan was too hot. Pull it off the heat completely before stirring in the eggs.
Guanciale is the more traditional carbonara meat if you can find it; thick-cut bacon works in a pinch.
Bronze-cut gluten-free spaghetti holds the sauce better than the smooth kind.
Can I use a different type of meat?
Yes, guanciale or thick-cut bacon can be used as substitutes for pancetta.
What if I don't have pecorino?
You can use straight Parmigiano Reggiano DOP if you don't have pecorino.
How do I prevent the eggs from scrambling?
Mix the egg-cheese mixture into the pasta off the heat and add reserved pasta water gradually.
Can I make this dish ahead of time?
You can shred the zucchini and whisk the eggs and cheese ahead, but the final toss should happen right before serving.
How should I store leftovers?
Store leftovers airtight in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or milk.
