Heat up the pan, and pour in the olive oil when hot. Saute the onion until translucent, and then throw in your garlic. Watch carefully for a golden brown. Don't let your garlic burn.
Roughly chop your zucchini into cubes and also throw into the pan. Season with salt and pepper. Once fully cooked and you can see some charred spots on the skin. Set aside.
Cook your pasta al dente according to the directions on your package. If cooking with fresh pasta, please don't overcook. About three to four minutes should suffice. Make sure you salt the water properly, and reserve at least two cups of the pasta water.
When the pasta is done, I let it drain into a colander (after I scooped out some of the pasta water). You'll want to do the next step quickly so the pasta doesn't have time to congeal and stick together.
Pour the pasta water (1 cup at a time) into your pan of cooked zucchini mixture. Using an immersion blender, puree everything together. Add more pasta water as needed. Using a spatula or wooden spoon to fold in the pecorino romano. Add more salt and black pepper to taste.
Once the sauce is smooth, throw the cooked pasta into the pan, and gently toss with more pecorino romano until everything combines.
Serve with extra pecorino romano on top and black pepper! If you want an extra kick, add red chile flakes and lemon zest.
Want to feel a little extra? Opt for a drizzle of truffle oil and top with some crispy, pan fried mushrooms (chanterelles or trumpets)
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