Collect the cubed zucchini in a pan with olive oil and a crushed clove of garlic. Add a pinch of salt, too. Brown the zucchini on medium-low heat until soft, then set aside.

Cook the pasta in a large pot of boiling salted water.

In a bowl, prepare the eggs for the carbonara. First, break in two eggs, then add the grated pecorino romano, a pinch of salt – not too much as the pecorino is already quite salty –, and a generous pinch of ground black pepper. Whisk with a fork and set aside.

Drain the pasta al dente, then toss it into the pan with the zucchini. If the pan is cold, reheat it briefly.