Carbonara with Ham and Zucchini

In a large pot, bring salted water to a boil over high heat. Once it starts boiling, reduce the heat to medium, add the spaghetti and cook for 16–17 minutes. Then drain them.

Meanwhile, halve the cherry tomatoes, cut the zucchini into smaller cubes, slice the garlic into thin pieces, the ham into thin strips, and finely chop the onion.

In a pan over medium heat, heat the rapeseed oil, add the zucchini, onion, garlic, ham, tomatoes, oregano, salt, and pepper, and sauté for 6–7 minutes. Meanwhile, crack the eggs into a small bowl. After sautéing, reduce the heat to low, add the spaghetti, Parmesan, and eggs, and cook for 1–1.5 minutes, stirring constantly. Once the eggs start to form a slightly creamy sauce, turn off the heat and serve.