Sautéed zucchini is a delicious way to make a rich dish like carbonara a little healthier—this recipe uses two parts vegetable to one part pasta. Another trick: Don't skimp on the extra egg yolk; the addition helps emulsify the sauce, so it reaches optimum creaminess and renders a flawless carbonara copy.
Cut the zucchini into long matchsticks to mimic the shape of the noodles. You can easily do it by hand, or enlist a mandoline or julienne peeler. To julienne by hand, cut each zucchini in half crosswise (if large), then slice lengthwise into planks. Stack a few together, and slice into thin strips.