Carbonara pasta with zucchini

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**RECIPE, SERVES TWO**

2 egg yolks
1/4 cup (60 ml) milk
1 oz (30 g) grated parmesan or pecorino cheese
1 large zucchini (or two small ones)
4-6 garlic cloves, peeled and chopped
6 oz (170 g) bacon, cut into large chunks
6 oz (170 g) dried pasta
some fresh, chopped herbs (I like rosemary and sage)
salt
pepper

Combine the egg yolks, milk and grated cheese, and grind in an unholy amount of pepper. Stir until smooth.

Cut the zucchini into quarters, then shave the seedy core out of each quarter before cutting them further into bite-size pieces. I recommend doing this and getting your garlic and herbs chopped before you start cooking.

Put a pot of salted water on high heat. Put the bacon pieces into a cold, wide pan, and then turn the heat on medium. Stir occasionally to slowly render some fat out of the bacon and to let it go brown and crisp.

When the water boils, put in the pasta, and cook it for a minute or two less than what the package recommends. If the bacon ever seems like it's going to burn before the pasta is done, just take it off the heat.

When you're one minute from draining the pasta, stir in the zucchini. When you're about to drain, stir in the garlic and turn off the heat. Drain the pasta, reserving some of the cooking water. (I do this by putting a glass in the sink to catch some of the water.)

Stir the pasta into the pan and let it fry for a moment. Deglaze the pan with pasta water, and remove it from the heat. When the bubbling has stopped, put in your egg mixture, stirring constantly.

Return the pan to the heat and stir until you just see the sauce thicken, then remove again. If the sauce seems too thick, stir in more pasta water — remember the sauce will thicken as it cools. Stir in the herbs, then eat.