Carbonara with Zucchini

This is by far my favorite winter meal. Especially when you spend the morning skiing, like we did:

Now that it's finally started snowing in Cortina, it's perfect weather for skiing and for carbonara. A few years ago, when we first moved to Cortina, my dad challenged me to find the best carbonara in town and take him to eat it when he came to visit. That's a tough challenge when you live in Italy and all carbonara is delicious. In the end though, we decided we liked the carbonara with zucchini at Cinque Torri the best. These days I'm making it at home since we don't always want to leave the house in the snow.

Carbonara with Zucchini
For two or three

Ingredients:
Enough spaghetti for two or three people
1 tablespoon of olive oil
About a cup of cubed pancetta
One zucchini, grated
2 eggs
1/4 cup of cream
1/3 cup finely grated Parmesan
LOTS of black pepper!!

Directions:
Bring a large pot of salted water to a boil and add the spaghetti. Cook according to package instructions. Meanwhile, heat the olive oil in a sauce pan over medium heat. Add the pancetta and cook until just browned. Turn the heat to low, add the zucchini and a bunch of black pepper and cook until soft, about 3 minutes. Remove the pancetta and zucchini from the heat and set aside. Beat the eggs in a bowl with the cream and Parmesan (and a little more black pepper). When the pasta has finished cooking, drain (reserving a bit of the cooking water), and return it to the pot. Working quickly, stir the egg mixture in to the hot pasta. Add the pancetta and zucchini. If the pasta seems dry, you can add a bit of the cooking water. Serve immediately with extra Parmesan and black pepper.