Pasta Zucchini Carbonara

1. In a large skillet, simmer the garlic in the olive oil (keep the garlic whole, don’t slice it—the taste is going to be lighter). When the garlic begins to turn golden, add the zucchini. Cover the skillet and let it simmer until the zucchini are soft but still retaining some crispness and shape. The time depends on the size of the zucchini and the slices you made, so you’ll have to watch it.
2. While the zucchini cooks, mix the egg in a small bowl with the Parmigiano and milk until it is well blended (more so than you would do for scrambled egg).
3. Next, prepare a crispy prosciutto. Melt the butter in a large skillet over medium heat, add the proscuitto, and cook, turning for about 5 minutes, until crisp. Bring 6 cups of salted water to a boil in a large pot. Add the spaghetti and cook until al dente (cook 1 to 2 minutes less than what the package recommends). Drain and return to the pan in which it cooked.
4. At this point, pour the egg mixture on the pasta in its pan (but not on the heat), and stir till the egg starts to set (the pasta and egg must remain moist). Pour the pasta and egg mixture into the skillet with the zucchini. Add the crispy prosciutto on top and mix lightly so that the ingredients blend and the pasta absorbs some of the accompaniments and becomes tastier. If need be, add a drop of milk to make the sauce more fluid. Serve quite hot.

Note: If you have leftovers, you can make a pasta frittata. Scramble 2 large eggs with 2 tablespoons freshly grated Parmigiano-Regganio and 2 tablespoons milk. Add the leftover pasta. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat, pour in the pasta mixture, and cook until the egg is firm and the liquid is absorbed.