Spaghetti with zucchini and duck breast

Boil spaghetti in a large amount of salted water, drain in a colander and dry; save a couple of tablespoons of the cooking water - it will help prevent the spaghetti from sticking.

Wash the zucchini and, without peeling, carefully slice strips around the circumference with a vegetable peeler (the thickness of the strips should be about 1-2 mm). Place the resulting ribbons (10-15 ribbons needed; the remaining zucchini can be saved for other dishes) on a cutting board and cut them into thin sticks lengthwise. This method of cutting vegetables is called the French term julienne.

Trim the fat from the duck breast with a sharp knife and fry in heated vegetable oil until a light crust forms. Transfer the breast to a plate covered with a paper towel and let it cool.

Cut the cooled meat into thin strips along the same length as the zucchini using a sharp knife.

Place the cooked pasta in a large salad bowl, add a tablespoon of water, and mix. In a separate bowl, whisk the raw egg yolk with salt, black pepper, olive oil, and Parmesan. Pour the sauce over the spaghetti, mix everything, and add more pasta water if needed. Add the meat and zucchini, and mix gently again.