Spaghetti alla Nerano

🔥 Prep

• Slice the 800g zucchini into thin 2mm coins.
• Tear the 25g fresh basil leaves.
• Grate the 100g Provolone del Monaco cheese and the 60g Parmigiano Reggiano cheese.
• Crush the 3 cloves garlic.
• Measure out 150ml extra virgin olive oil, 25g butter, 1.5 tsp salt, and 1 tsp black pepper.
• Measure 3000ml water for boiling the pasta.
• Prepare a bowl lined with paper towels for draining the fried zucchini.

🔥 Cook

• 1. Heat the extra virgin olive oil in a wide skillet over medium-high heat and fry the zucchini coins in batches until tender and deep golden brown on both sides (6-8 minutes). Transfer to the paper‑towel bowl, toss with torn basil and salt, and let rest to soften.
• 2. Bring the 3000ml water to a rolling boil, season with salt, and add the 400g spaghetti. Cook the pasta for 8-10 minutes until it is 2 minutes shy of al dente, then reserve 1.5 cups of the starchy pasta water before draining.
• 3. In a large skillet, warm 2 tablespoons of olive oil over low heat and add the crushed garlic; sauté for 1 minute then discard the garlic. Add three‑quarters of the fried zucchini and mash lightly with a wooden spoon, incorporating a ladle of the boiling pasta water to release their juices.
• 4. Transfer the drained spaghetti to the skillet. Toss vigorously over medium heat while slowly adding the grated Provolone del Monaco, Parmigiano Reggiano, butter, and splashes of the reserved pasta water to create a glossy, creamy emulsion (2-3 minutes). Fold in the remaining fried zucchini, fresh basil leaves, and cracked black pepper, then serve immediately.

🔥 Serve

• Plate the spaghetti hot, garnished with a few extra torn basil leaves and a light drizzle of extra virgin olive oil.
• Offer additional grated Provolone del Monaco or Parmigiano Reggiano on the side for those who want more cheese.
• Pair with a simple green salad dressed with lemon vinaigrette and slices of crusty Italian bread.