Zucchini Spaghetti alla Nerano

Begin by heating a substantial amount of sunflower oil in a deep frying device to 350 degrees Fahrenheit (175 degrees Celsius). Slice the zucchini into extremely thin rounds, approximately 1/8 of an inch in thickness.

Next, carefully add a portion of the sliced zucchini to the hot oil and deep-fry until it reaches a light golden brown color, typically taking around 4 to 5 minutes. Remove the fried zucchini from the oil with a slotted spoon and place it in a single layer on paper towels to drain excess oil. Repeat the process for any remaining zucchini, ensuring all slices are cooked.

Allow the cooled and fried zucchini to come to room temperature before transferring it to a container. Cover the container with a lid and refrigerate the zucchini for an extended period, typically 8 hours or overnight.

Meanwhile, prepare a large container of salted water and bring it to a rolling boil. Cook the spaghetti in the boiling water, stirring occasionally, until it reaches an al dente texture, typically taking 9 to 10 minutes.

As the spaghetti cooks, heat a moderate amount of olive oil in a skillet over medium heat. Add the fried zucchini and salt to taste, then cook, stirring occasionally, until the zucchini starts to release its juices, softens, and breaks down. Introduce a small amount of the pasta water to the zucchini mixture, but avoid over-saturating it. Use a spoon or spatula to break the zucchini into smaller pieces.

Reduce the heat to low and combine the cooked spaghetti with the zucchini mixture, stirring until the butter has melted. Add a handful of fresh basil leaves and toss everything together.

Transfer the cooked spaghetti to a serving dish or individual plates, then add the zucchini mixture on top. Mix in some grated Pecorino Romano and Parmigiano-Reggiano cheeses, followed by a final splash of pasta water. Adjust the seasoning with salt as needed.

Serve the spaghetti hot, accompanied by additional grated cheese and a sprinkle of fresh basil leaves.