Name: Spaghetti alla Nerano
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Cuisine: italian
Ingredients: 1/2 cup olive oil; 3 medium zucchini (about 21 ounces), sliced into thin rounds; 8 ounces spaghetti; 4 tablespoons (1/2 stick) unsalted butter; 2 cloves garlic, smashed; 1/2 cup freshly grated Provolone del Monaco or Pecorino Romano, plus more for serving; 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving; Kosher salt and freshly ground black pepper; 1 small bunch fresh basil, leaves torn, for garnish

Directions

Heat the olive oil in a large skillet over medium heat. Working in batches, add the zucchini and fry, turning halfway, until golden, 5 to 7 minutes. Transfer the zucchini to a plate using a slotted spoon and mash slightly. Repeat with the remaining zucchini. Reserve 2 tablespoons of the olive oil in the skillet.
Meanwhile, bring a large pot of water to a boil. Add the spaghetti and cook to just under al dente according to the package directions. Reserve about 3/4 cup of the pasta water, then drain.
Set the reserved skillet over medium-high heat and add 2 tablespoons of the butter. Add the garlic and cook briefly, 2 to 3 minutes, then discard. Add the reserved pasta water and half of the zucchini mash, then toss in the spaghetti. Off heat, add the Provolone, Parmigiano-Reggiano, remaining zucchini and remaining 2 tablespoons butter and toss to emulsify. Season with salt and pepper.
Transfer to a serving bowl and garnish with the torn basil and more cheese.

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