Spaghetti alla Nerano

Steps

1. Heat sunflower oil in a large saucepan or Dutch oven over medium-high heat to 350°F.
2. Slice zucchini into 1/8-inch thick medallions. Line a baking sheet with paper towels and a few basil leaves; set aside.
3. Fry zucchini in batches for about 2 minutes until lightly golden, being careful not to overcrowd the pan.
4. Remove fried zucchini with a slotted spoon and transfer to the prepared baking sheet.
5. Let zucchini cool to room temperature, then cover and refrigerate overnight or at least 3 hours.
6. Bring a large pot of water to a boil and cook spaghetti until al dente. Reserve 2 cups of pasta water, then drain the pasta.
7. In a large saucepan, heat olive oil and butter over medium heat with smashed garlic and a basil sprig until butter is melted and garlic is fragrant. Remove garlic and basil.
8. Add the fried zucchini to the pan and cook over medium-low heat for 4-5 minutes, mashing with a wooden spoon and adding splashes of pasta water as needed.
9. Add cooked pasta and 1 cup of reserved pasta water to the pan; toss to coat in the zucchini mixture.
10. Add provolone del Monaco and parmesan, stirring until melted and creamy, adding more pasta water as needed.
11. Season with salt and pepper to taste, and serve immediately.