Spaghettoni alla Nicolina (Caramelized Zucchini & Pecorino Romano)

Nicolina Sergiacomo Peduzzi is the matriarch of the artisan pasta-making family of Rustichella d'Abruzzo. When someone is invited to her family table, she makes her famous Spaghetti alla Nicolina—as we now call the dish. The simplicity and the flavors of the caramelized zucchini and spicy Pecorino Romano cheese make this one of most flavorful pasta dishes you will ever taste. Here, we make it with Rustichella d'Abruzzo Spaghettoni del Leone (literally "The Lion's Big Spaghetti), a thicker spaghetti that has enough star power of its own to merit top-billing with the megawatt sauce.

Ingredients

1 package Spaghettoni del Leone from Rustichella d'Abruzzo
8-10 medium size zucchini, sliced in different thicknesses
1 cup Italian extra virgin olive oil, such as Sole Sabino DOP
1 cup grated Pecorino Romano cheese
salt and pepper to taste

Instructions

In a large sauté pan, heat the olive oil until it's very hot. Add the sliced zucchini and carefully spread them out evenly into the pan. Once the pan heats up, lower the flame and let the zucchini caramelize well, about 20-25 minutes. Do not touch or stir, just let them brown on one side. They will not be evenly browned. Turn the flame off and let the pan sit while the pasta cooks.

Boil the pasta in abundant salted water, one minute less than stated on the bag for a nice al dente bite.

Drain and toss directly into the pan with the zucchini. Toss over a high flame and mix well.

Pour the pasta into a warm serving bowl, sprinkle with lots of grated cheese, salt and pepper to taste, and serve immediately.

Because the zucchini have been cooked so slowly, the oil has been infused with the sweet, caramelized flavor of the vegetables. Along with the nuttiness of the cheese . . . mmm . . . taste it roar!