Cook the pasta in plenty of boiling, salted water until almost cooked, probably about 6 minutes. Trim the zucchini and cut lengthwise into thick slices, then into small dice.

Add the zucchini to the pasta water for the final 2 mins of cooking time.

Beat the egg yolks in a heatproof bowl. Beat in the cheese, lemon zest and sea salt until creamy.

Drain the pasta and zucchini and immediately add to the egg mixture, tossing quickly until well-coated.