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Ingredients
- 11 ounces of spaghetti bronze cut or regular (320 grams)
- 6 medium zucchini (2 per person as a guideline)
- 1 tablespoon extra virgin olive oil
- 2 cups sunflower oil
- 1 cup mixed Parmigiano Reggiano and Pecorino Romano or provolone del Monaco
- 2 ounces butter (55 grams)
- Fresh basil
- Salt and fresh cracked pepper
Instructions
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Rinse and slice zucchini to 1/8 inch rounds.
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In a frying Pan bring sunflower oil to 350 degrees Fahrenheit (180 Celsius) start frying the zucchini rounds in small batches until golden. Drain on paper towel to absorb excess oil and sprinkle with salt.
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Bring a large pot filled with water and salt to a boil and add your spaghetti.
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In a large sauté pan over medium heat add a tablespoon of extra virgin olive oil and add the fried zucchini.
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Add a ladle of pasta water and stir. Keep adding the water to break up some of the zucchini.
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Add a ladle of pasta water to the cheese and stir to create a smooth cream. This will avoid the cheese from clumping.
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Using tongs remove the spaghetti a little under al dente and add to the sauté pan. Add butter, fresh basil, creamed cheese and continue stirring so a gentle cream form and binds all ingredients together. Lots of fresh black pepper and it’s ready to be enjoyed.
