Spaghetti with Fried Zucchini and Provolone Cheese

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A celebrated Amalfi Coast classic built on thinly sliced zucchini slowly fried in olive oil until silky and golden, then tossed with hot spaghetti, aged provolone, and parmesan to create a velvety, glossy sauce without a drop of cream. The dish gets its luxurious body from starchy pasta water emulsifying with the rich, melty cheeses.

Nutrition Facts

Per serving (estimated)

• 545 kcalCalories
• 24 gFat
• 7 gSaturated Fat
• 63 gCarbs
• 4 gFiber
• 5 gSugar
• 21 gProtein
• 520 mgSodium
• 640 mgPotassium
• 310 mgCalcium
• 2.4 mgIron
• 22 mgVitamin C
• 285 mcgVitamin A

Ingredients

For the zucchini and pasta

• 1.5 lb zucchini (about 4 medium), trimmed and sliced into 1/8-inch rounds
• 1 lb spaghetti
• 1 cup mild olive oil or vegetable oil, for frying
• Fine sea salt, for the pasta water and finishing
• Freshly ground black pepper

For the sauce

• 3 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 8 fresh basil leaves, plus more for serving
• 1 cup grated aged Provolone del Monaco (or aged provolone, not smoked)
• 1/2 cup finely grated Parmigiano-Reggiano
• 1 cup reserved hot pasta water, plus more as needed

Directions

1. Bring a large pot of generously salted water to a boil for the spaghetti. Meanwhile, heat the 1 cup frying oil in a wide skillet over medium heat until shimmering, around 350°F.
2. Pat the zucchini slices very dry with a clean kitchen towel, then fry in a single layer in batches for 3 to 4 minutes per side until deeply golden and silky. Transfer to a paper-towel-lined plate and sprinkle lightly with salt. Repeat with remaining zucchini, reserving the flavored oil.
3. Drop the spaghetti into the boiling water and cook 1 minute shy of al dente per package directions. Reserve 1.5 cups of pasta water before draining.
4. Pour off all but about 3 tablespoons of the frying oil from the skillet (or use fresh olive oil), add the 3 tablespoons extra-virgin olive oil and the sliced garlic, and cook over low heat for 1 to 2 minutes until just fragrant and pale golden; do not brown.
5. Add the fried zucchini and a generous splash (about 1/2 cup) of the hot pasta water to the skillet and gently smash about one-third of the slices with a wooden spoon to help build the sauce. Warm through for 1 minute.
6. Transfer the underdone spaghetti to the skillet along with another 1/2 cup of pasta water and toss vigorously over medium heat for 1 to 2 minutes until the spaghetti is perfectly al dente and the sauce is loose and glossy.
7. Off the heat, add the grated provolone and Parmigiano-Reggiano in three additions, tossing constantly and splashing in more pasta water as needed so the cheeses melt into a creamy, emulsified coating that clings to each strand.
8. Tear in the basil leaves, season with black pepper and an extra pinch of salt if needed, give one final toss, and serve immediately in warm bowls with an extra shower of parmesan and a basil leaf on top.

Cook’s Notes

• Use a true aged Provolone del Monaco if you can find it; otherwise choose a sharp, non-smoked aged provolone. Smoked provolone will overpower the delicate zucchini.
• Fry the zucchini in small batches so the oil stays hot; crowded zucchini will steam and turn soggy rather than turn silky and golden.
• The creamy sauce forms only off the heat: adding cheese over high flame can cause it to clump and turn stringy instead of melting smoothly.
• Save the zucchini-flavored frying oil and use it to sauté eggs, roast potatoes, or drizzle on bread; it carries the soul of the dish.
• Salt the pasta water like the sea (about 1 tablespoon per gallon) since this is the primary seasoning for the noodles themselves.

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