Spaghetti alla Nerano

35 min italian serves 4

pastacampaniazucchini

Ingredients

310 g (11 oz) spaghetti
150 g (5.3 oz) Provolone del Monaco (or aged caciocavallo / good aged provolone), coarsely grated
700 g (25 oz) zucchini, thinly sliced into rounds (a mandolin helps)
Basil, to taste
¼ cup grated Parmigiano Reggiano PDO
Fine salt and black pepper, to taste
1 garlic clove
2½ tbsp extra virgin olive oil, plus more for frying

Wash, trim, and thinly slice the zucchini into rounds. Fry in olive oil at ~150°C (300°F), a few at a time, 5–6 minutes until golden. Drain on paper towels, season with salt, and scatter torn basil over them. (Or roast/sear per the note above.)
Bring a high-sided pot of salted water to a boil. Coarsely grate the Provolone and Parmigiano.
Cook the spaghetti to very al dente (~6 minutes).
Meanwhile, in a wide pan heat the olive oil with the whole garlic clove to infuse, then remove the garlic. Add the cooked zucchini and a ladle of pasta water; sauté briefly to soften.
Drain the spaghetti into the pan (save the cooking water). Finish cooking risotto-style, adding pasta water a ladle at a time and stirring, about 3 minutes. Turn off the heat.
Stir in a portion of the Provolone to melt into a creamy sauce. Once absorbed, add the Parmigiano and remaining Provolone, more torn basil, and another ladle of pasta water. Stir to a glossy emulsion, finish with black pepper, and serve piping hot.