Typical recipe from Ragusa.
Scrape off the skin of a long courgette (you can use also the typical courgette from Rome, that is short and dark-green). It must be 1 kilo weight. Cut the courgette into 1 cm thick slices and fry them in abundant olive oil until golden brown. Boil the spaghetti (500 g), drain and dress it with the oil used for frying. Spread abundantly fresh grated pecorino (sheep's milk cheese) and place in serving dishes with a portion of fried courgettes.
