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Ingredients
- 2 lbs fresh zucchini sliced in rounds (900 grams)
- 1 lb of spaghetti (450 grams)
- 2Â whole cloves of garlic
- 1 1/2 cups of oil for frying vegetable/canola/sunflower oil (625 ml)
- 4 tbsp extra virgin olive oil
- A handful of fresh basil
- 3 oz of provolone cheese grated (about a cup)
- 3 oz of Pecorino Romano
- Salt to taste
- Fresh cracked black pepper to taste
Instructions
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Wash and dry your zucchini then cut in rounds and lay them on paper towels.
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Sprinkle a little salt on them so they start releasing water. Pat dry with a paper towel.
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In a large frying pan on high heat add your frying oil. Once it reaches 350 degrees start frying your zucchini rounds until golden.
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Place on a paper towel to drain excess oil. Repeat until all zucchini are fried.
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Now place a large pot filled with water and salt. Bring to a boil and add your spaghetti.
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In a sauté pan add 4 tablespoons of extra virgin olive oil and 2 cloves of garlic.
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On medium heat let the garlic sauté until golden and remove. Now lower your flame and add the fried zucchini.
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Reserve 1 1/2 cups of pasta water.
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Drain pasta and add to sauté pan. Add a couple of ladles of pasta water. Step#10- Increase the heat and start stirring. Add your cheese and stir until well amalgamated.
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Crack some of the fresh pepper right in the pot. Chop the basil and add it and the rest of the cheese. The pasta should be al dente now and very creamy.
Serve immediately!
