1-First, heat the olive oil in a skillet over medium-low heat. Add the crushed garlic and a pinch of salt, then stir in the cubed zucchini and cook, stirring occasionally, until it’s soft and lightly browned. Remove from heat and set aside to keep the flavors fresh.

2-Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente, then drain it while reserving a splash of the cooking water. This step ensures your pasta has the perfect texture without being overly sticky.

3-In a bowl, whisk together the two eggs, grated Pecorino Romano, a pinch of salt, and a generous pinch of black pepper to form the creamy base of your sauce. The key here is to mix it well for a smooth consistency.

4-Return the skillet to low heat and add the drained pasta, tossing it to combine with the zucchini. Quickly pour the egg-cheese mixture over the hot pasta and toss vigorously the residual heat will thicken the sauce without scrambling the eggs.

5-If needed, add a little reserved pasta water to achieve a silky consistency, then serve immediately. Dust with extra Pecorino, a crack of black pepper, and a few fresh mint leaves for a bright finish that elevates the whole dish.