salt and black pepper
130 g penne
1 large zucchini
1 tablespoon olive oil
1 red chili, seeded and finely chopped
30 g vegetarian hard cheese
2 egg yolks
2 tablespoons individual cream
Boil a pan of water. Season with salt.
Drop the penne in the water, stir well so that the pasta does not stick, then cook for 1 minute less than the package instructions.
Cut zucchini in half lengthwise and then use a teaspoon to scrape the fluffy sown core. Cut into half-moon slices.
Put the oil in a large skillet over medium to high heat. Place the zucchini with a pinch of salt, fry for 6 minutes or until it is soft and charred in some places, then add the chili and cook for another minute.
While the zucchini is cooking, finely grate the cheese. With a fork, mix the egg yolks, cream, and cheese in a jar.
Drain the pasta, keeping a cup of the pasta water, then drop the pasta into the pan along with the zucchini. Stir well, then remove the heat and pour the creamy egg mixture, along with a trickle of saved pasta water.
Mix everything together. You want the pasta to be covered with a silky shiny sauce. If it looks a bit thick, add more pasta water. If you have added a little excess water, return the pan to the lowest heat and cook for a minute.
Tilt it in a bowl, break some black pepper and eat immediately.