Zucchini Cacio e Pepe with Brown Butter

Ingredients

pasta

1 1/3 lb

kosher salt

to taste

olive oil

2 2/3 tbsp

zucchini diced

2 lb

garlic minced

4 cloves

black pepper freshly cracked

2 2/3 tbsp

butter

10 2/3 tbsp

parmesan grated

1 1/3 cup

pecorino romano grated

2/3 cup

basil fresh, chopped

1/3 cup

Method

1. 01Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 1/4 cups pasta cooking water before draining.12 min
2. 02Heat olive oil in a large skillet over medium heat. Add zucchini and garlic, season with salt, cook until golden, about 5 minutes. Remove to a plate.
3. 03In the same skillet, toast black pepper for 30 seconds. Add 4 tbsp butter, pasta, 1 cup pasta cooking water, parmesan, and pecorino. Toss vigorously to melt cheese.
4. 04Add remaining 1/4 cup pasta water, zucchini, and basil. Toss well and season with salt.
5. 05Melt remaining 4 tbsp butter in a skillet over medium heat, cook until browned, 3 to 4 minutes.
6. 06Plate pasta and spoon brown butter over each serving. Top with fresh basil and grated cheese.