Zucchini Carbonara with Prosciutto and Burrata - My Homemade Recipe

Ingredients

• 3 ounces prosciutto, torn
• 4 cloves garlic, smashed
• Olive oil, for drizzling
• 2 zucchini or yellow summer squash, grated or cut into thin strands
• 2 large eggs, at room temperature
• 3/4 cup freshly grated parmesan cheese
• 1/4 cup grated pecorino cheese
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh thyme leaves
• 2 teaspoons lemon zest
• Chili flakes, to taste
• 3/4 pound spaghetti
• Kosher salt, to taste
• Black pepper, to taste
• 8 ounces burrata or ricotta, at room temperature