Make Name: Zucchini Carbonara

Recipe Name: Zucchini Carbonara

Ingredients:
- 2 zucchinis, thinly sliced
- 100g pancetta, diced
- 1 small onion, finely chopped
- 1/2 cup grated Parmigiano-Reggiano cheese
- 3 eggs
- 300g spaghetti
- Salt and pepper to taste

Step by Step Guide:
1. In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook the pancetta over medium heat until crispy. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the pan.
3. Add the chopped onion to the skillet and cook until translucent.
4. Add the sliced zucchinis to the skillet and cook until tender, about 5-7 minutes.
5. In a bowl, whisk together the eggs and grated Parmigiano-Reggiano cheese.
6. Add the cooked spaghetti to the skillet with the zucchinis and onions. Toss to combine.
7. Remove the skillet from heat and quickly pour in the egg and cheese mixture, stirring continuously to coat the pasta evenly. The residual heat will cook the eggs without scrambling them.
8. Add the crispy pancetta back to the skillet and toss everything together.
9. Season with salt and pepper to taste.
10. Serve the zucchini carbonara hot, garnished with extra Parmigiano-Reggiano cheese on top.

Enjoy your delicious Zucchini Carbonara!