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1
Heat abundant olive oil in a wide pan to 170 °C. Add the zucchine slices or matchsticks in a single layer, working in batches. Fry until deeply golden with some dark, caramelised edges. Pale zucchine lack the flavour necessary to carry the dish. Remove with a slotted spoon and set aside. If using zucchini flowers, add them to the last batch of frying. The oil should still carry the concentrated aroma of caramelised zucchini.
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2
Beat the 4 whole eggs and 4 yolks together in a bowl. Add the finely grated Pecorino Romano and abundant black pepper. Mix until the cheese is fully incorporated and the mixture is uniform. Reserve.
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3
Bring a large pot of well-salted water to a rolling boil. Cook the pasta to al dente. Reserve 60–80 ml (4–5 tablespoons) of the starchy cooking water before draining. Drain the pasta.
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4
This is where the dish lives or dies. Remove the pan completely from the heat — no residual direct flame or contact. Combine the drained pasta with the fried zucchine in the pan. Add the egg mixture immediately, tossing with 2–3 tablespoons of the reserved pasta water. The starch in the water assists emulsification without thinning the coating. Work quickly and continuously: the carbonara emulsion has a two-minute window before it either scrambles or sets cold. The finished surface must be glossy, creamy, and coating — not liquid, not set into curds.
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5
Transfer to warmed plates immediately. Tear fresh basil leaves over each portion at service. If using, add a tablespoon of fresh lemon juice to the finished dish to lift the fried zucchini sweetness. Finish with a final grind of black pepper. The surface should remain glossy as it reaches the table.