1-Start by heating the olive oil in a pan over medium-low heat, then add the cubed zucchini, crushed garlic, and a pinch of salt. Cook while stirring until the zucchini softens and lightly browns, then set it aside.

2-Next, bring a large pot of salted water to a boil and cook the spaghetti until al dente, making sure to reserve a bit of the cooking water. In a separate bowl, whisk together the eggs, grated pecorino romano, a pinch of salt, and a generous pinch of black pepper. Once the pasta is ready, drain it and return it to the pan with the zucchini, reheating briefly if needed.

3-Quickly pour the egg-cheese mixture over the hot pasta and zucchini, tossing continuously to create a creamy sauce with the residual heat don’t let the eggs scramble! If the sauce thickens too much, add a splash of the reserved pasta water. Finally, plate it up right away, dusting with extra pecorino, a bit more black pepper, and fresh mint leaves for that bright finish. For vegan or gluten-free tweaks, use the substitutes I mentioned earlier to keep things simple and tasty.