Spaghetti alla Nerano

Cut the zucchini into thick rounds.

Heat a mix of extra virgin olive oil and peanut oil in a deep pan.

Deep fry the zucchini slices until lightly golden brown.

Transfer the fried zucchini to paper towels to drain excess oil.

Transfer the warm fried zucchini to a large bowl.

Add the butter, shredded basil, a pinch of pepper, and the grated Provolone del Monaco to the bowl with the zucchini.

Cook the spaghetti in boiling salted water until al dente.

Then 9 min of waiting

Add a splash of the starchy pasta cooking water to the bowl with the zucchini and cheese mixture to create a creamy emulsification.

Add the drained, hot spaghetti into the bowl.

Toss and stir continuously to melt the cheese and combine everything into a smooth, creamy sauce.

Serve immediately while warm and creamy.