Deep-fry the zucchini

• Heat the sunflower oil in a deep fryer to 175 °C.
• Slice the zucchini into thin rounds.
• Fry the zucchini in batches until lightly browned, then drain on paper towels in a single layer.

Chill the zucchini

• Let the zucchini cool to room temperature.
• Transfer to a bowl, cover and refrigerate.

Cook the spaghetti

• Bring a large pot of lightly salted water to a boil.
• Cook the spaghetti, stirring occasionally, until 2 minutes away from al dente.

Make the zucchini sauce

• Heat the olive oil in a skillet over medium heat.
• Add the zucchini and salt and cook, stirring occasionally, until soft and releasing juices.
• Add a couple of splashes of pasta water and break the zucchini into small pieces with a spoon.

Finish with butter and basil

• Reduce the heat to low and toss in the basil and butter.
• Stir until the butter melts.

Combine pasta and sauce

• Transfer the spaghetti straight from the pot into the sauce with tongs.
• Stir until every strand is coated.
• Mix in the Pecorino Romano and Parmigiano-Reggiano, add a final splash of pasta water and adjust the salt.

Serve

• Serve with more grated cheese and fresh basil.