Spaghetti alla Nerano (Courgette Pasta with Provolone and Basil)

• 700 g Courgette, firm, medium-sized
• 180 ml Extra virgin olive oil
• 400 g Spaghetti
• 160 g Provolone cheese
• 60 g Parmesan
• 20 g Fresh basil
• 2 tsp Fine sea salt
• 1 tsp Black pepper

1. Slice the courgettes into thin rounds, about 2 to 3 mm thick. Grate the provolone and Parmesan, and pick the basil leaves. Set a large pot of water on to boil.
2. Heat the olive oil in a large frying pan over medium-high heat. Fry the courgettes in batches until deeply golden, 3 to 5 minutes per batch, then lift out and season lightly with some of the salt. Keep the oil in the pan.
3. Salt the boiling water with the remaining salt and cook the spaghetti until just shy of al dente. Reserve about 250 ml of the pasta water, then drain. Keep the pot nearby in case you need extra hot water to loosen the sauce.
4. Return the frying pan to low heat and add the drained spaghetti. Add a splash of reserved pasta water and toss well to start an emulsion with the courgette oil. Add most of the fried courgettes and toss until the pasta looks glossy.
5. Take the pan off the heat and add the provolone and Parmesan, tossing vigorously and adding pasta water a little at a time until the cheeses melt into a smooth, creamy sauce that coats the spaghetti. Tear in most of the basil and add the black pepper, then toss again. Serve immediately, topped with the remaining courgettes and basil.

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