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Begin by preparing the zucchinis, slicing them thinly.
Cook the spaghetti pasta according to the package instructions until al dente.
In a large skillet, heat some extra virgin olive oil over medium heat.
Add the sliced zucchinis to the skillet and sauté until they are tender.
Once the zucchinis are cooked, incorporate the butter and mix well to create a silky sauce.
Season the mixture with salt and pepper to taste.
When the pasta is ready, reserve some pasta water and then drain the spaghetti.
Combine the drained pasta with the zucchini sauce, adding a bit of reserved pasta water if needed to achieve the desired consistency.
Finish by stirring in freshly chopped basil and a generous amount of pecorino romano cheese.
Serve hot, garnished with additional cheese and basil if desired.