Step 1

Start by washing the zucchini. Remove the ends. Then, using a mandoline or a sharp knife, slice them very thinly and as evenly as possible.

Step 2

Then fry them in a pan with plenty of hot extra virgin oil. We recommend frying a few zucchini at a time to prevent the oil temperature from dropping. This will take 2 to 3 minutes. The zucchini should be golden brown and crispy.

Step 3

Place the zucchini on paper towels to dry, season with a pinch of salt and add the basil. Set aside.

Step 4

Meanwhile, grate the provolone cheese with a small hole grater and set aside.

Step 5

In a large frying pan, add 4 tablespoons of the oil you fried the zucchini in and the whole garlic clove. Saute the garlic for one minute.

Step 6

Then add the fried zucchini. Saute for two or three minutes. Then remove the garlic.

Step 7

Meanwhile, bring a large pot of water to a boil and when it comes to the boil, add salt. Add the spaghetti and cook for about half the time indicated on the package

Step 8

Drain the uncooked spaghetti directly into the pan with the zucchini. Add a ladle of the cooking water and stir well. Finish cooking the spaghetti in the pan.

Step 9

This method is called "risottare," or cooking in the pan like risotto. It takes 3 to 4 minutes. If necessary, add another ladle of pasta cooking water.

Step 10

Remove the pan from the heat and add the grated provolone cheese.

Step 11

If the spaghetti looks dry, add a little more pasta water. Stir until the pasta and cheese are perfectly blended. PLEASE NOTE: You must make the Provolone Mantecatura away from heat to avoid the cheese lumping while remaining creamy.

Step 12

Finish with a grind of black pepper and chopped fresh basil. Serve the spaghetti alla Nerano immediately, steaming and creamy.