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Using a mandoline, slice the courgettes into very thin rounds.
Deep-fry in oil at 170°C (338°F) until golden, fully cooked and crisp.
Cook the guanciale strips in a frying pan without added fat, until crisp.
Remove from the heat and set aside.
Cook the mezze maniche pasta in plenty of salted boiling water.
Drain al dente and transfer to the pan.
Add the crem-a-poche carbonara and some of the cooking water.
Toss over gentle heat for a few minutes until the sauce is creamy and well combined.
Serve in a preheated dish and finish with the crispy fried courgettes.
Complete the dish with a sprinkle of lemon pepper to add a fresh note.
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