Spaghetti alla Nerano

This simple spaghetti with fried zucchini from Campania packs a vibrant flavor.

Cooks in: 30 minutes

Instead of quantities, you can just use your judgment and measure by eye. 

First, thinly slice the zucchini. Taste a raw piece before frying –  only use the zucchini if it's sweet. If it has a bitter aftertaste, don't use as it will ruin the dish. 
Once fried, drain and dry them with paper towels.
In the meantime,  bring a pot of salted water to a boil. Add salt. Cook the spaghetti until al dente. Drizzle a saute pan with olive oil and cook two cloves of garlic in the pan. 
Drain the al dente pasta and set aside some of the cooking water.
Remove the garlic from the pan and finish cooking the spaghetti in the saute pan with the oil.
Add a few knobs of butter and then the zucchini.
Finish with grated provolone cheese. (If you can't find Provolone del Monaco, just use regular provolone).
Top with fresh basil and serve. 

Spaghetti alla Nerano: Mistakes to avoid

Choose small and sweet zucchini and be careful not to burn them.
Fry them in hot extra virgin olive oil (never seed oil!), and don't let them darken too much.
If you need to replace the provolone with another cheese, we suggest caciocavallo, otherwise, the result won't be the same.
This spaghetti should be served hot otherwise it will lose its creaminess.
Please pay attention to the cooking water, it is essential to keep it aside for the 'risottare' of the pasta. Don't skip the fresh basil garnish. It adds fragrance and color.