Spaghetti with vegetarian carbonara sauce

70 gr of grated cheese 70 grams of chopped onion 70 gr of julienned carrot. 30 gr of olive oil 150 gr of zucchini 1/2 teaspoon salt 1 pinch of ground pepper. 300 gr of spaghetti (I used whole wheat). 80 gr Greek yogurt. 2 egg yolks. Parsley to decorate if you like (I didn't use it). Put the onion, the carrot and the oil in a frying pan. Stir-fry. Add the zucchini, salt and pepper and continue frying. We cook the pasta in a pot until it is al dente. In the pan add the yogurt, the egg yolks and the reserved cheese and stir for about 1 minute. Pour the sauce over the pasta and top with chopped parsley. And eat!!!!