400 grams of short pasta or spaghetti (not angel hair…in italy Angel hairs are served at the hospital!!!)
700 grams of zucchini small (possibly Nerano),
120 grams of Vintage Parmigiano Reggiano cheese,
80 grams of smoked provola cheese,
organic extra virgin olive oil,
Cut zucchini into thin slices. Sprinkle with soft flour (not enriched)
Heat the olive oil at a temperature max of 170 ° C.
In the meanwhile put on the water for cooking pasta and mix the two cheeses.
Throw the spaghetti in the bolied water bill and cook al dente, (2 minutes before the time), drain them with a fork do not eliminate all the cooking water.
Settle the dough into a large salad bowl and start creaming style-like carbonara.
Add a little ‘time to the zucchini, pepper and mix of cheeses, wetting with water if needed to cook the pasta and spaghetti working with spoon and fork, up to create a creamy sauce with cheese, the liquid released from the zucchini and the curl of butter deposited on the bottom dell’insalatiera.
End up with a few leaves of fresh basil and impiatto, leaving a few whole to decorate and a sprinkling of cheese.