Spaghetti alla Nerano

Method

1. Wash and slice the zucchini into rounds of equal thickness (about 2-3 mm) using a mandoline or a sharp knife.
2. In a deep pan, heat plenty of extra virgin olive oil to 160-170°C (320-340°F). Fry the zucchini slices in batches, stirring gently, until they are cooked but still slightly moist and not browned. Do not overcrowd the pan. Drain on a colander.
3. Reserve some of the frying oil. Clean the pan and add a small amount of the reserved oil (or fresh oil). Add 1-2 cloves of garlic (lightly crushed) and a few basil stems. Heat over low flame to infuse the oil with flavor. Remove the garlic and basil once they become fragrant.
4. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente (about 10 minutes or according to package directions).
5. Grate the Provolone del Monaco cheese finely.
6. When the pasta is almost ready, transfer a ladle of pasta water to the pan with the infused oil. Drain the pasta and add it to the pan.
7. Add a portion of the fried zucchini and some pasta water. Toss and stir over medium heat to create a creamy emulsion. Add more pasta water as needed.
8. Turn off the heat. Add the grated Provolone del Monaco cheese and stir vigorously with a spatula and by shaking the pan until the cheese melts and forms a creamy sauce coating the pasta.
9. Season with freshly ground black pepper and a pinch of salt if needed.
10. Serve the pasta on a plate, top with the remaining fried zucchini and fresh basil leaves.