1 Quart Sunflower Oil, Or As Needed
6 Medium Green Zucchini
4 Ounces Spaghetti
2 Tablespoons Olive Oil
1 Pinch Salt
2 Basil Leaves, Torn Into Small Pieces
2 Tablespoons Unsalted Butter
2 Clove of Garlic Minced (Or To Taste)
5 Tablespoons Grated Pecorino Romano Cheese
3 Tablespoons Grated Parmigiano-Reggiano Cheese
Step 1 Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
Step 2 Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
Step 3 Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
Step 4 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it’s 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
Step 5 As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini, and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don’t overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter and garlic; stir until butter melts.
Step 6 Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
Step 7 Serve with more grated cheese and fresh basil, beverage or white wine and garlic toast. Serves 2