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Bucatini Carbonara

Quack!

... Second attempt to post ... Tonight I'm blacker than usual (for a duck

100 gr. bucatini
100 gr.
zucchini
EVO oil to taste 1 egg 1 egg yolk

15 gr.
of Parmigiano Reggiano cheese 15 gr. pecorino cheese
soft black pepper to taste salt to taste

I started cutting the zucchini into slices a bit 'thick and sauté in a pan with a little oil until brown on the light side at several points.

... in the meantime ... I turned it off. ... Since "meanwhile" disaster ever happening and that even if the ducks blacks are elegant, zucchini black are much less.
Then I poured in a bowl and the egg yolk, grated cheese, a generous grinding of pepper and a pinch of salt and I slammed the whole with a fork until a smooth cream.

I cooked the pasta in salted water, drained and I have spilled into the pan with the zucchini and I stirred until the pan is reheated, then I poured the egg and cream cheese and I continued to stir until the cream has begun to harden, after which I served.

... three-meter run ... ... a nimble leap and dive down to spout spalancatoooo!
(remembering to put the dough in the bill with the help of a fork!).

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(From the viewpoint of food safety would be better to cook a few more minutes to firm up all the cream ... but as it stands is really good)