Spaghetti all Nerano

Ingredients

• 170g spaghetti
• 4 zucchini, sliced into thin rounds
• 1/2 cup olive oil
• 3 cloves garlic
• 1/4 cup parmesan cheese, finely grated
• 1/4 cup pecorino Romano cheese, finely grated
• 1 lemon, for juicing
• 2 tbsp cold butter
• 1/4 bunch basil, picked for garnish

Directions

1. In a heavy bottomed saucepan, heat the oil and add the garlic.
2. Fry the zucchini in batches. When golden, take the crispy zucchini rounds and transfer them with a slotted spoon to a paper towel lined plate. After all the zucchini have been fried, remove the garlic cloves. Add back the fried zucchini to the saucepan.
3. Boil the pasta in salted water, and add some of the starchy water to the saucepan. When the spaghetti is cooked, add it to the saucepan with the cheese. Add more water if needed and stir and mix until a nice creamy consistency is formed.
4. Finish with a touch of cold butter and a squeeze of lemon juice. Twirl on to each plate, top with some more parm and torn basil leaves