150 g spaghetti (regular, wholewheat or spelt)
1 clove garlic
50g grated Parmesan
50g grated Pecorino
1 small bunch of basil
3 tablespoons olive oil
salt and pepper
Bring a pan of salted water to the boil. Coarsely grate the courgettes and finely chop the onion and garlic. In a bowl, whisk together 1 whole egg and 2 egg yolks.
Heat a frying pan over medium heat with 2 tablespoons olive oil and sweat the onion for 5 minutes. Add the garlic and fry for a further 1 minute. Add the grated courgette and fry for 3 minutes. Season with salt and pepper.
Cook the spaghetti in the pan boiling water according to the instructions on the pack. Pick the basil leaves. Drain the spaghetti, reserving a cup of the cooking water.
Mix the spaghetti with the courgette mixture. Remove the pan from the heat, add the eggs and half of each cheese. Mix all the ingredients well and add some of the pasta cooking liquid to create a ‘creamy’ pasta. Add some extra salt and pepper if necessary.
Divide the pasta between 2 bowls. Scatter over the basil leaves and sprinkle with the remaining cheeses.