A pasta dish from Campania, Italy.
The creamy sauce is made with Provolone cheese. A softer kind of cheese that melts very well.
But main component are the fried zucchini slices. 1/3 of them is made in a paste in the food processor, then mixed with hot pasta water and a lot of the grated cheese. On low heat it becomes an emulsion and that clings to the spaghetti.
Some ripped basil and the whole fried zucchini slices with a lot of freshly ground pepper is a great dish.
We had this sauce with some short pasta at our hotel in Calabria. I complemented the Chef and asked about the sauce. He told me the name and Google was my friend.
Recipe for 2:
175 g spaghetti, 350 g zucchini
1 tbsp olive oil, 80 g Provolone cheese
5 basil leaves, pepper, salt
100 ml oil for frying
Use a mandoline to prep 3 mm thick zucchini slices. Fry them in batches in oil until a little golden. Take them out on kitchen paper and lightly salt them. Put 1/3 in a blender to make a paste.
Cook the spaghetti al dente and serve a glass of pasta water.
In a high pan heat up the olive oil to medium low, toss in the paste and 50 ml pasta water. Add 2/3 of the cheese and let it melt. Add more water for the right consistency.
Get the spaghetti in and the slices of zucchini. Rip the basil and mix everthing. Add pepper and serve immediately.
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