Start cooking the pasta, but take it off about one minute before it's ready. Drain when it's done, but save a cup full of pasta water.

Simultaneously, add some vegetable oil to a large pan or pot and set to a high heat. Add the courgettes, paprika and cayenne pepper and fry for about 5-10 mins until they shrink in size and lose most of their moisture. Stir often to make sure they don't burn. Reduce to a medium heat and add the garlic and sweet peppers.

Mix the egg yolks, parmesan and cream together in a jug.

When everything's done, take off the heat and pour the drained pasta and egg/cream/cheese mixture into the courgette/pepper/spice pot. Mix thoroughly. If it looks a little dry add some of the retained pasta water. Season with salt/pepper to taste.

Serve in a bowl with a sprinkling of more parmesan cheese on top if you'd like!