First Step: Slice the zucchini into thin discs about 1/8 inch thick and heat 1/4 cup (60g) olive oil in a pan over medium heat. Fry the zucchini in batches to avoid overcrowding, cooking each side for about 3 minutes until golden brown; this step is crucial as it brings out their sweetness and creates that crispy texture you’ll love. Once done, drain them on paper towels and sprinkle with 1 teaspoon of kosher salt right away to enhance the flavor and remove excess oil.

Second Step: Bring a large pot of salted water to a boil and cook 1 pound (454g) of spaghetti until it’s very al dente, which usually takes about 8-10 minutes depending on the brand. Reserve 2 cups (480g) of the pasta water before draining; this starchy liquid is your secret weapon for making the sauce creamy, so don’t skip it! While the pasta cooks, you’ll have time to prep the next part, keeping everything on track for a quick meal.

Third Step: In a separate pan, heat 3 tablespoons (45g) of extra virgin olive oil over medium-low heat and sauté 4 cloves of garlic until they’re golden, about 2-3 minutes, then remove the garlic to prevent it from burning and turning bitter. Add 1 tablespoon (14g) of unsalted butter, a ladle of the reserved pasta water, and half the fried zucchini to the pan. Simmer this mixture gently, mashing the zucchini slightly to form a loose sauce that will coat the pasta beautifully.

Fourth Step: Add the drained spaghetti to the pan with the sauce, tossing it over medium heat for 1-2 minutes to let it absorb the flavors. If you’re practicing your tossing technique, like I do when showing friends, it helps create that emulsified, creamy texture keep the pan moving to mix everything evenly. This is where the magic happens, turning simple ingredients into a dish that feels special.

Fifth Step: Remove the pan from the heat and stir in 1 1/4 cups (115g) of grated Caciocavallo cheese, tossing vigorously to form a smooth, creamy sauce; add more reserved pasta water as needed to get the consistency just right. Season with the remaining 1 teaspoon of kosher salt, black pepper to taste, and mix in 1/4 packed cup of chopped basil or parsley for a fresh finish. The key here is to taste as you go, adjusting for your preferences like I do when cooking for family.

Final Step: Serve the pasta immediately, topping each plate with the remaining fried zucchini slices and a sprinkle of extra cheese if you like. It’s best enjoyed hot, straight from the pan, with a side of crusty bread or even a refreshing drink like our Brazilian lemonade recipe to complement the flavors. There you have it a hearty, homemade meal that’s sure to bring smiles all around.