Spaghetti Alla Nerano (Print Version)

# Ingredients:

→ Pasta

01 - 7 oz spaghetti

→ Vegetables and Aromatics

02 - 2 medium zucchini
03 - 1 clove of garlic
04 - Fresh basil leaves, to taste
05 - Red chili flakes or fresh chili, to taste

→ Cheeses

06 - 2/3 cup provolone cheese, grated
07 - 1/2 cup Parmigiano Reggiano cheese, grated

→ Other Ingredients

08 - All-purpose flour for dredging
09 - Vegetable oil for frying
10 - Extra virgin olive oil
11 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - Slice your zucchini into thin rounds (about 1/4 inch thick). Spread some flour on a plate or baking sheet and lightly dredge each zucchini slice, shaking off any excess. This helps them get nice and crispy when fried.
02 - Grate both the provolone and Parmigiano Reggiano cheese. Pop them in the fridge while you work on the rest - cold cheese melts more evenly and won't clump as much when we make our sauce later.
03 - Pour enough vegetable oil into a deep frying pan to reach about 1/2 inch up the sides. Heat until shimmering but not smoking. Working in batches, fry the zucchini rounds until they're golden brown on both sides (about 2-3 minutes per batch). Transfer to a paper towel-lined plate to drain excess oil. Set aside a couple of the prettiest rounds for garnish.
04 - In a large skillet, add a good glug of extra virgin olive oil along with the garlic clove (peeled and lightly crushed) and chili. Warm over medium heat until fragrant - you're infusing the oil with flavor here. Once aromatic, fish out the garlic and chili.
05 - Add your fried zucchini slices to the flavored oil. Pour in about 1/4 cup of hot water (you can use some pasta cooking water if it's ready), tear in a few basil leaves, and cover with a lid. Let this simmer gently over low heat, allowing the zucchini to break down and start forming a sauce.
06 - Meanwhile, bring a large pot of generously salted water to a boil and add your spaghetti. Cook until it's about 4 minutes shy of the package directions - it'll finish cooking in the sauce. Before draining, scoop out a cup of the starchy pasta water to use later.
07 - Transfer your al dente spaghetti directly to the pan with the zucchini sauce. Continue cooking over medium heat, adding splashes of the reserved pasta water as needed. Gently toss everything together - the zucchini will start to break down further and coat the pasta, creating a creamy texture.
08 - Once the pasta is just about done, remove the pan from the heat. This is important - adding cheese over direct heat can make it seize up and turn stringy. Sprinkle in the grated provolone and Parmigiano, stirring continuously. If the sauce seems too thick or the cheese isn't melting smoothly, add a splash more pasta water and keep stirring until you get a silky, creamy consistency.
09 - Quickly transfer to warm plates while still creamy and hot. Top with the reserved fried zucchini rounds, tear over some fresh basil leaves, and add a final crack of black pepper if desired. Serve immediately while the cheese is still gloriously melty!

# Notes:

01 - Spaghetti alla Nerano originated from the small village of Nerano on Italy's Amalfi Coast in the 1950s, and has become a beloved classic of Campanian cuisine.
02 - Traditional Nerano uses provolone del Monaco, an aged cheese from the region. If you can find it, use it! Otherwise, aged provolone works beautifully.
03 - The magic of this dish happens when the fried zucchini partially dissolves into the sauce, creating a creamy texture that coats every strand of pasta.
04 - Don't rush the frying process - properly golden zucchini develops a deeper flavor that makes this simple dish extraordinary.

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