Ingredientes

  • 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-

  • 5 tablespoons grated Pecorino Romano cheese-

  • 3 tablespoons grated Parmigiano-Reggiano cheese

Pasos

  • Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.-

  • 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.-

  • Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.-

  • 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.-

  • 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; stir until butter melts.-

  • 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.-

  • Serve with more grated cheese and fresh basil.