Stanley Tucci’s favorite pasta

By Cooking With Ayeh · 35 min

Ingredients

Instructions

1. Cut the zucchini into thin rounds of similar size; a mandoline helps.
2. Warm the olive oil in a saucepan over medium heat with the whole garlic clove, letting it sizzle gently to flavour the oil without browning it.
3. Fry the zucchini in batches over medium-high heat for a few minutes per side, turning until golden brown.
4. Lift the zucchini out with a slotted spoon onto paper towels to drain. While hot, tear over basil leaves and season with salt and pepper.
5. Boil the spaghetti in well-salted water and drain while still al dente, reserving some pasta water.
6. Finely grate both cheeses while the pasta cooks.
7. In the same saucepan, heat 1 tablespoon olive oil (residual frying oil works too). Add the pasta, a ladle of pasta water, half the provolone, and the fried zucchini, reserving some zucchini for garnish.
8. Turn off the heat and stir constantly so the cheese melts. Add pasta water gradually until the sauce is creamy.
9. Add the remaining provolone, the parmesan and a few more basil leaves. Keep stirring and tossing, adding pasta water as needed, until the sauce is silky.
10. Serve topped with the reserved zucchini and optional parmesan.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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GarlicCheeseParmesan cheesePastaZucchiniSpaghettiProvolone cheese