Zucchini Carbonara

Ingredients

• 2 tablespoons 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 cup), plus more for serving
• ¼ teaspoon finely grated lemon zest
• 8 ounces spaghetti or linguine
• ½ cup thinly sliced fresh basil leaves

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Recipe Notes 

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