Spaghetti with Zucchini Cream & Fried Zucchini, Basil & Parmigiano Reggiano Fondue

Ingredients
(for 4 people)

• 400 g of linguine
• 10/12 medium zucchini
• 60 g of butter
• 200 g of grated Parmesan cheese
• Fry oil
• Basil to taste
• Salt and pepper

Preparation

1. Wash and cut the courgettes into thin slices and fry them in hot oil, they must brown and crunch slightly, and then let them dry on absorbent paper. At the same time, bring the salted water to a boil and then throw the spaghetti.
2. In a non-stick pan put the washed basil leaves and the butter, keep the heat very low then add a ladle of pasta cooking water, melting the butter will form a yellowish cream.
3. At this point add the courgettes and keep some for garnish at the end, then with a wooden spoon mix to flavor everything.
4. Drain the spaghetti al dente directly into the pan and add a little cooking water, always mixing the ingredients over low heat. The pasta will begin to release the starch that will form the cream.
5. Combine the parmesan and cooking water gradually and very slowly, then mix, the important thing in this phase is not to tear the cheese so the heat must be very low.
6. Once you have reached the right creaminess, plate the spaghetti and garnish with some courgettes that you had set aside, lightly add pepper and serve.