2 small zucchini, one green and one yellow, sliced into thin ribbons
1/4 cup white wine
1/2 cup heavy cream
1 lb taglitelli pasta
1/2 cup pecorino, freshly grated
Salt and black pepper, to season
Put a large saute pan on medium-high heat.
Add the onion and garlic and saute until soft.
Add the almonds and toss in the zucchini and saute for two minutes.
Deglaze with wine and reduce. Add the cream to reduce by half.
In a large pot of salted water, cook the pasta according to the package directions. Drain and add the noodles back into the pan with the glaze to toss well. Add a little pasta water to thin out and remove from heat.
Crack the eggs in a bowl and whisk together with the cheese and add to the pasta. Season with salt and black pepper.