Zucchini Cacio e Pepe with Brown Butter

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1 1/4 cups of the pasta cooking water. Drain.Meanwhile, heat the olive oil in a large skillet over medium heat. Add the zucchini, garlic, and season with salt. Cook until the zucchini is golden, 5 minutes. Remove from the skillet to a plate. Working in the same skillet, add the pepper and cook 30 seconds, until toasted. Add 4 tablespoons butter, then the pasta, 1 cup pasta cooking water, the parmesan, and pecorino. Toss vigorously to melt the cheese. Add the remaining 1/4 cup water, the zucchini, and season with salt. Toss well. Melt 4 tablespoons butter in a skillet over medium heat, cook until the butter browns, 3-4 minutes. Plate the pasta and spoon the butter over each serving. Top with fresh basil. Eat!