Zucchini Carbonara

Method

1. In a heatproof bowl, combine 2 whole eggs and 2 egg yolks. Add grated pecorino cheese and freshly ground black pepper. Whisk vigorously.
2. Place the bowl over a pot of simmering water (bain-marie) and continue whisking until the mixture reaches about 62°C (144°F) and thickens into a custard. Remove from heat and whisk for another 1–2 minutes off heat.
3. Meanwhile, slice the zucchini into thick rounds.
4. In a pan, heat olive oil. Add a whole garlic clove and thinly sliced onion. Sauté until softened.
5. Add the sliced zucchini to the pan with a splash of water. Cover and cook over medium heat for 5 minutes. Then remove the lid, increase heat to high, and cook for another 3–4 minutes until the zucchini are golden and crispy.
6. Cook the rigatoni in boiling salted water for about 10 minutes, until al dente.
7. Drain the pasta, reserving some pasta water. Add the drained pasta to the zucchini pan. Add a splash of the reserved pasta water and toss over low heat.
8. Remove the pan from heat. Pour the zabaglione cream over the pasta and toss quickly to coat. The residual heat will cook the egg cream further.
9. Serve immediately with additional grated pecorino and black pepper.