Heat the olive oil in a large, high-sided pan. Once it's hot enough for a slice of zucchini to sizzle straight away, add the zucchini slices in batches, making sure not to overcrowd the pan. Each batch will take about 4 minutes to turn golden and crispy.

Use a slotted spoon to lift the zucchini out onto a plate lined with kitchen paper, and season with sea salt.

While the zucchini is cooling, bring a large pot of salted water to the boil. Add the spaghetti and cook for 1 minute less than the package instructions, or until al dente. Reserve a mugful of the pasta water, then drain the pasta.

Drain most of the olive oil from the pan. Once the pasta is cooked, drain and add it, and the butter, to the pan. Add a good splash of the reserved pasta water, season with salt and cracked pepper and mix well to emulsify. Add the fried zucchini and mix to coat them in the sauce.

Serve the pasta topped with grated pecorino cheese.