Spaghetti alla Nerano

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• ½ lb. spaghetti

• 6 small zucchini

• Olive oil for frying 

• 1 garlic clove

• Sea salt to taste

• 1/2 cup Provolone del Monaco, grated

• 1/2 cup Parmigiano Reggiano, grated

• Zest or juice of 1/2 lemon, optional

• Fresh basil, torn

• Pasta water as needed

  
  

*Note: use the smallest zucchini you can find - they’re sweeter and fry better because they contain less water.

Directions

1. Slice the zucchini as thin as a coin using a mandoline.

2. Heat the olive oil in a shallow pan, enough to cover the the zucchini, about 1/4 inch.

3. Test the olive oil - it should sizzle when ready. Gently smash the garlic and add it to the oil to perfume it, then remove and discard.

4. Fry the zucchini in batches until golden, about 6-11 minutes. Don't overcrowd the pan so they fry evenly.

5. Remove the zucchini and drain on paper towels. Sprinkle with sea salt to taste. You can do this step the day before and refrigerate overnight. Save the frying oil for the base of the dish.

6. Bring a large pot of water to a boil.

7. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

8. Heat the zucchini oil over medium heat. Gently warm the fried zucchini for 1–2 minutes until they soften. Save a few pieces for topping.

9. Add 1/4 cup pasta water to bring the zucchini and oil together for the base of the sauce.

10. Strain the pasta and add it to then pan. Toss to combine, then add the lemon juice.

11. Remove from heat and add the provolone and Parmigiano. Toss until emulsified, adding more pasta water as needed.

12. Tear the basil leaves and add them in. Toss again.

13. Plate and top with the remaining fried zucchini, more basil and Parmigiano.