Zucchini Flower Carbonara

Ingredients
1 medium zucchini
1 cup large diced guanciale/pancetta/streaky bacon
4 egg yolks + 1 egg
1 cup romano/parmesan cheese [plus extra]
2 tablespoons olive oil
Zucchini flowers if available

Method
First put your paster water on, adding salt once boiling.
In a large pan, place the oil and fry up the guanciale until it is crispy. Remove from pan and place on paper towel to keep crunchy.
Add sliced zucchini to the pan and cook until they start to brown.
Remove the centre of the flowers and add these to the pan also.
Drain the pasta keeping a cup of the pasta water and add the cooked pasta to the pan, heat down and mix well so that all of the pasta is coated with the oil/fat/zucchini mix.
Add 1/3 of the meat back to the pan and mix, turn off the heat.
In a bowl, mix the yolks, egg and cheese into a paste, season and add to the pasta while still hot to the egg mix. (you can try mixing it through in the pan but be warned if your pan is too hot you will scramble your eggs!)
Mix the cheese paste through the pasta well, adding a few tablespoons of the pasta water. You will see the cheese start to melt through and the sauce become glossy. If the sauce needs to be looser, add a touch more water at a time until it reaches the glossy consistency.
Top with the remaining crunchy meat to serve.