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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 ¼ 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 ¼ 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!