Spaghetti with Fried Zucchini

Ingredients

• 320 g Spaghetti
• 800 g Zucchini
• 150 g Provolone del monaco cheese
• 50 g Pecorino romano cheese
• 1 bunch Basil
• 500 ml Extra-virgin olive oil
• 1 tsp Black pepper
• 1 to taste Salt

Steps

1. Wash the zucchini, trim the ends and slice into thin rounds about 2–3 mm thick.
2. The thinner they are, the better they will fry.
3. Heat plenty of frying oil in a wide pan and fry the zucchini in batches until deep golden, turning once.
4. Lift out with a slotted spoon and drain on paper towels; salt lightly.
5. Ideally fry them an hour ahead (or the day before) so they rest and soften.
6. Set aside 4 tablespoons of the frying oil.
7. Tear in a few basil leaves so the oil takes on their perfume while you cook the pasta.
8. Bring a pot of water to the boil, salt it, and cook the spaghetti until very al dente, draining them 2–3 minutes before the package time.
9. Save a couple of ladlefuls of the starchy cooking water.
10. In a large pan, warm the reserved basil-scented oil over low heat.
11. Add the fried zucchini and a ladle of pasta water, crushing a few rounds with a fork to start the sauce.
12. Add the drained spaghetti to the pan and finish cooking them over medium heat, tossing and adding hot pasta water a little at a time, until the pasta is al dente and coated in a loose, starchy base.
13. Turn off the heat.
14. Wait about a minute so the pan cools slightly, then add the grated Provolone del Monaco and pecorino, tossing vigorously and adding splashes of hot pasta water until the cheese melts into a smooth, glossy cream without stringing.
15. Season with freshly ground black pepper.
16. Stir in torn basil leaves, and serve at once on warm plates.

Tips

• The secret is the cheese: authentic Provolone del Monaco gives the right melt without stringing. If you can't find it, use a well-aged provolone with a little caciocavallo. Fry the zucchini ahead so they rest. Crucially, add the cheese off the heat and let the pan cool a moment — too hot and it will clump and string instead of turning creamy.