Ingredients

2 large zucchini (about 10 oz. each), cut into 1/4″ rounds

2 tbsp. extra-virgin olive oil

Kosher salt

12 oz. spaghetti

6 large egg yolks

1 large egg

1 cup finely grated Pecorino (about 3 oz.), plus more for serving

1/4 cup coarsely chopped fresh basil

1 tbsp. unsalted butter

1 tbsp. white miso

2 tsp. finely grated lemon zest

Freshly ground black pepper

Instructions

Step 1: Prepare a grill for medium-high heat or heat a large grill pan over medium-high heat and preheat for 5 minutes. In a medium bowl, toss the zucchini rounds with olive oil and 1 teaspoon of kosher salt. Let them rest for 5 to 10 minutes while the grill heats up.

Step 2: Grill the zucchini, working in batches if necessary, turning halfway through until they are charred and softened, about 5 to 6 minutes per side.

Step 3: Bring a large pot of salted water to a boil. Cook the spaghetti, stirring occasionally, until just al dente, about 10 minutes. Drain, reserving some pasta water if needed.

Step 4: Meanwhile, in a large bowl, whisk together the egg yolks, whole egg, Pecorino, chopped basil, butter, miso, and lemon zest. Season the mixture generously with freshly ground black pepper. Set aside away from heat.

Step 5: Add the hot pasta and grilled zucchini to the egg mixture. Toss gently but quickly to combine, allowing the heat from the pasta to thicken the sauce to a glossy coating. Add reserved pasta water a little at a time if needed to loosen the sauce.

Step 6: Divide the pasta among bowls. Top each serving with additional Pecorino and a grind of black pepper. Serve immediately.

Tips & Variations

Use a grill pan if you don’t have access to an outdoor grill for easy indoor preparation.

Substitute Pecorino with Parmesan if preferred, though Pecorino adds a distinct sharpness.

For an extra pop of flavor, add a pinch of red pepper flakes to the egg mixture.

If you want a creamier texture, stir in a tablespoon of pasta water before tossing with the zucchini and pasta.

FAQs

Can I use other vegetables instead of zucchini?

Yes, you can substitute with similar vegetables like yellow squash, asparagus, or even grilled mushrooms for a different flavor and texture.

How do I prevent the eggs from scrambling when mixing with hot pasta?

Toss the pasta quickly with the egg mixture off the direct heat, and stir constantly. The residual heat thickens the sauce gently without cooking the eggs into curds.