Into a bowl, add your yolks and grate your parmesan, with a generous amount of black pepper. Grate the zest of your lemon into the bowl, mix and set aside.

Get your pasta on and salt the water. Reserve 8 tbsp of pasta water.

Slice your courgettes into small strips and place into a frying pan. Fry until they begin to soften. Chop up your garlic and add to pan, and cook until translucent.

Season with salt and pepper and take a few sprigs of thyme and add the leaves to the pan (save some for later). Add 2 tbsp of pasta water to the pan and allow to bubble.

Once pasta is al dente, drain and add it to your pan. Take the pan off the heat.

Add the egg mixture and 3 more tbsp of pasta water. Keep folding it together, adding pasta water until it becomes thick and creamy. Keep adding the pasta water gradually if it needs to be creamier.

Serve with lots of cracked black pepper, the remaining leaves on your thyme and a squeeze of lemon on top! Enjoy.