Zucchini Carbonara with Crispy Prosciutto and Burrata - My Home Made Recipe

Ingredients

• 3 oz (85 g) prosciutto, torn into pieces
• 4 garlic cloves, smashed
• 1 tablespoon olive oil, plus more for drizzling
• 12 oz (340 g) spaghetti or bucatini
• 2 medium zucchini (about 1 lb / 450 g), shredded
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1/2 cup (50 g) freshly grated parmesan cheese
• 1/4 cup (25 g) grated pecorino Romano
• 1/4 cup chopped fresh basil, plus more for serving
• 1 tablespoon fresh thyme leaves
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon crushed red pepper flakes, optional
• Kosher salt and black pepper, to taste
• 8 oz (225 g) burrata, torn