Ingredients

• 4 tbsp olive oil
• 2 white onions
• thinly sliced
• 4 courgettes
• sliced into 1cm/½in circles
• 8 basil leaves
• 300g/10½oz spaghetti
• 4 courgette flowers
• torn into strips
• 2 free-range egg yolks
• 100g/3½oz Parmesan (or vegetarian alternative)
• grated
• salt and freshly ground black pepper

Directions

• Add 2 tablespoons olive oil to a large saucepan and cook the onions over a low heat for 20 minutes until soft but not coloured.
• In a separate frying pan
• fry the courgettes for 20 minutes until soft. Add the basil to the courgettes. Remove from the heat
• season with salt and pepper and leave the courgettes in the pan.
• Bring a pot of salted water to the boil
• add the spaghetti and cook for 2 minutes less than the packet instructions. Remove with a pair of tongs and add to the courgettes plus 1 ladle of pasta water.
• Put the frying pan on the stove and add the onions and courgette flowers. Cook for a couple of minutes.
• Beat the egg yolks and Parmesan together in a bowl and pour into the pan. Toss well and add a little more pasta water so it remains really creamy.
• Serve in warmed bowls with black pepper and a little grated Parmesan on the side.