• 2 large zucchini (about 10 oz. each), cut into 1/4" rounds
• 2 tbsp. extra-virgin olive oil
• Kosher salt
• 12 oz. spaghetti
• 6 large egg yolks
• 1 large egg
• 1 c. finely grated Pecorino (about 3 oz.), plus more for serving
• 0.25 c. coarsely chopped fresh basil
• 1 tbsp. unsalted butter
• 1 tbsp. white miso
• 2 tsp. finely grated lemon zest
• Freshly ground black pepper
Steps
Step 1Prepare a grill for medium-high heat (or heat a large grill pan over medium-high heat); preheat 5 minutes. In a medium bowl, toss zucchini, oil, and 1 teaspoon salt. Let rest 5 to 10 minutes while grill heats up.
Step 2Working in batches if needed, grill zucchini, turning halfway through, until charred and softened, 5 to 6 minutes per side.
Step 3In a large pot of boiling salted water, cook pasta, stirring occasionally, until just al dente or a little white still appears once bitten into, about 10 minutes.
Step 4Meanwhile, in a large bowl, mix egg yolks, egg, Pecorino, basil, butter, miso, and lemon zest; season with pepper. Set aside away from heat.
Step 5Add pasta and zucchini to egg mixture, gently but quickly tossing to incorporate hot pasta and egg mixture, until sauce is glossy and coats pasta.
Step 6Divide pasta among bowls. Top with Pecorino; season with pepper.
