Spaghetti alla Nerano (Spaghetti with Fried Courgettes and Cheese)

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

1. Slice the courgettes into thin rounds, about 2 to 3 mm thick. Grate the provolone cheese and parmesan, and pick the basil leaves.
2. Heat the extra virgin olive oil in a large frying pan over medium-high heat. Fry the courgettes in batches for 3 to 5 minutes, turning, until deeply golden; lift out to a plate, leaving the oil in the pan.
3. Bring a large pot of water to the boil and season it with the fine sea salt. Cook the spaghetti until just shy of al dente, then reserve 250 ml of the pasta water and drain.
4. Return the frying pan to medium heat and add the drained spaghetti and fried courgettes. Add 150 ml of the reserved pasta water and toss vigorously with tongs for 1 to 2 minutes until the courgettes start to break down and the liquid turns slightly cloudy.
5. Take the pan off the heat and add the provolone cheese and parmesan. Toss until melted and glossy, adding a splash more pasta water as needed to keep the sauce loose and creamy; it should cling to the spaghetti.
6. Tear in most of the fresh basil and add the black pepper, then toss once more. Serve straight away with a drizzle of extra virgin olive oil and the remaining basil.

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