Spaghetti alla Nerano

🛒 Ingredients

• Spaghetti 80 g · 290 kcal
• Zucchini 200 g · 34 kcal
• Olive Oil 10 g · 90 kcal
• Aged Provolone Cheese 40 g · 160 kcal
• Unsalted Butter 15 g · 108 kcal
• Fresh Basil Leaves 2 g · 1 kcal

👨‍🍳 Instructions

1. Thinly slice the zucchini into rounds. Lightly salt the slices and let them rest for 10-15 minutes to draw out excess moisture, then pat them thoroughly dry.
2. Heat olive oil in a large skillet over medium-high heat. Fry the zucchini slices in batches until golden brown and tender, then remove with a slotted spoon and drain on paper towels.
3. Cook the spaghetti in a large pot of generously salted boiling water according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta cooking water.
4. In the same large skillet (or a clean one if needed), melt the unsalted butter over medium heat. Add the cooked spaghetti and fried zucchini to the skillet.
5. Gradually add the grated aged Provolone cheese (preferably Provolone del Monaco) and a splash of the reserved pasta water, stirring continuously until the cheese melts and forms a creamy, emulsified sauce that coats the spaghetti.
6. Stir in fresh basil leaves and a grind of black pepper (optional). Serve immediately, garnished with extra basil if desired.