Step 1

Wash and cut the zucchini into cubes (or matchsticks, if you prefer).

Step 2

In a saute pan, add 3-4 tablespoons of oil and the lightly smashed garlic. Let the garlic become a little golden, then add the chopped zucchini.

Step 3

Halfway through cooking add salt and mint (if using), and cook for about 10 minutes over low heat. Remove the garlic.

Step 4

In a bowl, break the eggs and add the Parmigiano (or Pecorino), salt, and a generous amount of freshly ground black pepper. Beat the egg mixture vigorously and set aside.

Step 5

Cook the spaghetti in plenty of salted water and drain when al dente, leaving some of the pasta water aside.

Step 6

Add the pasta to the pan with the sauteed zucchini and add the egg mixture. Mix on the lowest heat possible just until you get a creamy consistency (don't overcook or you'll have scrambled eggs). Add pasta water if needed.

Step 7

Serve warm with additional Parmigiano (or Pecorino) or black pepper (optional).