Spaghetti with Zucchini and Almonds

Ingredients

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• 1 quart sunflower oil, or as needed
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• 6 medium green zucchini
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• 4 ounces spaghetti
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• 2 tablespoons olive oil
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• 1 pinch salt
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• 2 basil leaves, torn into small pieces
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• 2 tablespoons unsalted butter
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• 5 tablespoons grated Pecorino Romano cheese
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• 3 tablespoons grated Parmigiano-Reggiano cheese
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Instructions

1. 1
   Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
2. 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.
3. 3
   Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
4. 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.
5. 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; stir until butter melts.
6. 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.
7. 7
   Serve with more grated cheese and fresh basil.Chef John