Spaghetti alla Nerano

Slice the zucchini

• 1 Cut 700 g zucchini into thin rounds 3 mm thick.
• 2 Halve thick zucchini lengthwise before slicing so that the cut pieces are uniform.

Prepare the cheese and basil

• 1 Finely grate 160 g Provolone del Monaco and leave at room temperature.
• 2 Coarsely tear half of the 12 basil leaves and reserve the other half for finishing.
• 3 Lightly crush 1 garlic clove with the flat of a knife.

Make garlic-scented oil

• 1 Put 250 ml extra virgin olive oil and 1 crushed garlic clove in a deep frying pan and warm over medium heat for about 2 minutes.
• 2 Remove the garlic when lightly colored and fragrant.

Shallow-fry the zucchini

• 1 MeanwhileWhile frying the zucchini, begin bringing 3 L water to a boil in a large pot.
• 2 Fry the zucchini in 3–4 batches in oil at around 170°C.
• 3 Reserve 3 tbsp frying oil.

Let the fried zucchini settle

• 1 Mix the fried zucchini with 1/2 tsp salt and 6 coarsely torn basil leaves, then leave for 5 minutes.

Cook the spaghetti until firm

• 1 MeanwhileWhile the zucchini rests, add 30 g salt to the boiling water and cook 320 g spaghetti for 1 minute less than the package time.
• 2 Reserve 200 ml cooking water.

Turn the zucchini into a sauce

• 1 Put 2/3 of the fried zucchini and 2 tbsp reserved frying oil in the frying pan and heat over medium heat.
• 2 Add 100 ml cooking water and stir for 1–2 minutes until half the zucchini breaks down into a sauce.

Add the cheese and finish

• 1 Transfer the spaghetti to the frying pan and toss over medium-high heat for 1 minute.
• 2 Turn off the heat and add the Provolone del Monaco in 3 additions, mixing with tongs and adding cooking water little by little.
• 3 Plate when the cheese is no longer stringy and forms a glossy sauce that lightly coats all the pasta.

Garnish with the remaining zucchini

• 1 Scatter the remaining fried zucchini and 6 basil leaves over the top, then add 4–5 turns of black pepper.