Spaghetti with Egg and Zucchini

Peel onion, cut into cubes, sauté in hot oil for 4 to 5 minutes until translucent.

Add sliced zucchini, sauté for 10 minutes until soft, season with salt, pepper and chopped parsley.

Cook spaghetti in enough salted water until al dente, pour melted butter in a bowl.

Add the egg yolks to the spaghetti, stirring quickly, add the zucchini, mix well.

Serve sprinkled with Parmesan cheese.

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