Carbonara is a classic pasta sauce made with cream, bacon and Parmesan.

Buy the best ingredients.

Bring a large pot of salted water to a boil.

Halve and quarter any larger zucchini lengthwise, discard the fluffy middle, and slice at an angle into pieces roughly the same size as the penne.

Slice smaller zucchini finely.

Add the penne to the boiling water and cook according to package instructions.

Put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.

Heat a large frying pan, add olive oil, and fry the pancetta or bacon until dark brown and crisp.

Add the zucchini slices and black pepper.

Sprinkle in the thyme leaves, stir, and fry until the zucchini starts to turn lightly golden and has softened slightly.

Drain the pasta, reserving some cooking water.

Immediately toss the pasta in the pan with the zucchini, bacon, and thyme, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce.

Stir together quickly.

Sprinkle in the rest of the Parmesan and a little more cooking water if needed.

Taste and adjust seasoning.

Tear zucchini flowers over the top (if using), then serve immediately.