• 1 large zucchini
• 1 clove garlic
• 160 grams of spaghetti (or linguine)
• 40 grams of Pecorino Romano, finely grated
• A small handful of fresh basil leaves, torn
• Extra-virgin olive oil, salt & black pepper

*Serves 2

1. Slice the zucchini into thin rounds and shallow-fry in olive oil over medium heat with a pinch of salt until soft and lightly golden; lift out and set aside.
2. In the same pan, gently warm a crushed garlic clove in the remaining oil until fragrant, then remove it before it colors.
3. Boil the pasta in well-salted water until al dente, reserving about ½ cup (120 ml) of the cooking water.
4. Return the zucchini to the pan, add the drained pasta and a splash of pasta water, and toss until glossy.
5. Take the pan off the heat and quickly stir in the Pecorino, loosening with more pasta water as needed to create a silky emulsion that coats the strands.
6. Fold in the torn basil (reserve a few leaves for the top), crack over black pepper, taste for salt, and serve immediately.