150gprovolone del Monacoalternatively use a mixture of 105g Pecorino Romano and 45g Parmigiano Reggiano
50gbutter
2tablespoonsolive oil
Sea salt
Sunflower oilfor frying
Instructions
Heat sunflower oil in a deep fryer or a large saucepan (no more than half-filled with oil) to 180C.
While the oil is heating, cut the courgettes into 3-5mm slices, trying to make each slice as equal as possible.
Once the oil is hot enough, add the courgettes in at least two batches and fry until lightly browned, approx. 4-5 minutes.
Transfer the fried courgette to a plate or board lined with kitchen roll to drain then repeat with the next batch.
Bring a large pan of salted water to a boil and cook spaghetti, stirring occasionally, until it's around 2 minutes away from being cooked al dente. This should take between 8-10 minutes.
While the spaghetti is cooking, heat a splash of olive oil in a clean pan and add roughly three quarters of the fried courgette slices and a generous pinch of salt. Stir constantly over medium heat until they begin to break up.
Add a ladle of the pasta water and continue to stir until the courgettes and water create a thick, coarse sauce. Add the basil leaves to the pan with the butter and most of the cheese. Keep stirring until the cheese melts and combines with the water to form a creamy sauce. Add more pasta water if necessary.
Once the pasta is ready, use tongs to drain it straight into the pan with the courgettes and stir constantly for a minute or two until everything is combined, adding more water if necessary.
Serve and garnish with a little more cheese and a handful of the remaining fried courgette slices.