Pasta with Lemon Sauce and Zucchini Carbonara

For the pasta with lemon sauce and peas carbonara, first prepare the pasta dough. To do this, beat the eggs with the salt, make a well with the flour on a work surface and mix the eggs with the flour in it. Knead a smooth dough with the heels of your hands. If the dough is too dry, add a few tablespoons of water.

Roll out the dough thinly and cut into different shapes such as tagliatelle or spaghetti. Then cook for 2 to 3 minutes in lightly simmering salted water and dress with the desired sauce.

For the lemon sauce, separate the eggs. Put only the yolks in a bowl and mix with the finely grated Parmesan cheese, lemon zest and lemon juice. Using a whisk, whisk in 10 to 15 large tablespoons of olive oil and a few squirts of lemon oil. Add the hot pasta to the bowl and stir to combine with the sauce. The sauce will only be warmed by the heat of the pasta, by no means boil it.

For the zucchini carbonara, cut the zucchini into cubes and the bacon into strips. Mix the eggs with the cream and half of the Parmesan and season with a little salt and pepper. Cook the pasta in boiling salted water until al dente, strain and save some of the cooking water. In a large frying pan, fry the bacon until crispy, add the zucchini and toss the pasta through briefly.

Remove the pan from the heat and mix the egg and cream mixture with a little of the reserved cooking water in the pan. Now quickly add the pasta to the

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