Spaghetti alla Nerano

Method

1. Slice the zucchini into very thin rounds (about 2-3 mm thick).
2. Heat abundant extra virgin olive oil (about 500 g) in a deep pan to 160-170°C (320-340°F). Fry the zucchini in batches until golden and crispy.
3. Drain the fried zucchini on paper towels. While still warm, season with torn basil leaves, a pinch of salt, and freshly ground black pepper.
4. Grate the Provolone del Monaco cheese (80-100 g).
5. In a large skillet, heat a drizzle of extra virgin olive oil and sauté one garlic clove (in its skin, lightly crushed) until golden. Remove and discard the garlic.
6. Add the fried zucchini to the skillet and toss to warm through.
7. Cook the spaghetti in abundantly salted boiling water. Drain them 1½ minutes before the package's suggested al dente time, reserving the pasta water.
8. Transfer the spaghetti directly into the skillet with the zucchini. Sauté over medium heat, adding a ladle of reserved pasta water to start creating a creamy emulsion.
9. Turn off the heat. Add half the grated cheese and stir gently until incorporated. Then add the remaining cheese and stir again. If the sauce seems too dry, add a little more pasta water.
10. Finish with a generous grind of black pepper and torn basil leaves. Serve immediately.