Zucchini Aglio e Olio e Peperoncino

Cut the zucchini into slightly thick rounds so you can really taste its juiciness and sweetness as you chew.

Score both sides of the thick zucchini rounds, without cutting all the way through. This is a technique for cooking them slowly to develop a sear, the way you would with meat.

Spread salt over a tray, lay the zucchini on top, and work the salt into the surface. Salt the top side generously as well, rubbing it firmly into both sides as if working it into the cuts.

Leave the zucchini on the tray for at least 10 minutes to draw out excess moisture.

While the zucchini drains, crush the garlic (leave the core in, as it comes away after heating). Prepare the chili pepper, and roughly chop the Italian parsley.

After about 10 minutes, flip the zucchini over, check the moisture that has come to the surface, place it on paper towels, and blot it dry thoroughly about twice.

Put the crushed garlic, chili pepper, and olive oil in a pan and heat over medium heat until it starts to bubble. If the garlic is large, flip it to cook the other side too, and once it is bubbling, turn off the heat and let the residual heat cook it through without coloring it. When the bubbling settles, break the garlic apart and remove the core.

Start boiling the 1.7mm bronze-die spaghetti in water salted with 30g salt per 2L of water.

Heat the pan again, move the softened garlic aside to leave the pan flat, and add the blotted zucchini. Sear the surface well over medium heat, keeping up the crackling sound of shallow frying. Set the chili pepper aside as well.

Flip the zucchini, and once both sides are browned, lower the heat; since the temperature has risen too high, turn off the heat once. Aim for a steak-like finish.

Once the shallow frying has calmed down, return the reserved garlic to the pan and crush it, releasing its full aroma into the oil. If you like it spicy, press the chili pepper along with it.

Add the chopped Italian parsley to lift the aroma, then add just a tiny amount of pasta water to make a silky sauce. Add the cooked pasta and toss so the oil coats every strand, then plate and add Grana Padano.