Spaghetti Alla Nerano

Ingredients

Serves 2

  • 3 small zucchinis (about 400–500g)
  • ¼ cup (75ml) extra-virgin olive oil, plus extra to finish
  • 200g dried spaghetti
  • 1 large garlic cloves, minced
  • 25g unsalted butter, cubed
  • ¼ cup (25g) freshly grated Parmigiano-Reggiano, plus extra to finish
  • 1 cup (30g) basil leaves loosely packed, plus extra to garnish
  • Fine sea salt
  • Black pepper, freshly cracked
  • ½ lemon, cut into wedges

Method

  1. Slice the zucchini into very thin rounds using a mandolin (or a very sharp knife).
  2. Heat a large pan over a medium-high heat. Add the olive oil and, when it’s hot, add in a third of the zucchini slices. Fry until they are lightly golden, stirring occasionally. Use a skimmer or spoon to scoop them out onto a plate. Fry the remaining zucchini in another two batches and set aside. Pour out half the olive oil used to fry the zucchini and save it for another use. Keep the rest in the pan.
  3. Bring a large pot of salted water to a boil. Drop in your spaghetti and cook until al dente. Reserve a mug of the pasta water before draining the spaghetti.
  4. Return the first pan to a medium heat and add the garlic, letting it sizzle until it becomes fragrant. Add in the fried zucchini and scoop a ladleful of the pasta water into the pan. Stir and crush the zucchini so that some pieces break down and some remain intact.
  5. Add the spaghetti to the zucchini pan and stir in half of the reserved water. Turn the heat to high. When the liquid is almost completely reduced, turn the heat down to low and add in the butter, cheese and basil. Toss vigorously, using a wooden spoon or tongs, to combine and create a creamy sauce. Add more of the pasta water as needed. Taste the pasta for seasoning and adjust with salt.
  6. Divide the pasta between four bowls and top with more grated parmesan, the extra basil leaves, pepper and a drizzle of good quality olive oil. Serve with wedges of lemon.