Grate the provolone. Grate the parmigiano into a very fine powder.
Remove the inside of the zucchini flowers (if using them) and slice the flowers.
Fry the Zucchini
Fry the zucchini in batches at 320°F / 160°C until golden. Deep fryers are cheap and ideal for this job!
21 oz zucchini, oil for frying the zucchini
Set the fried zucchini aside on an absorbent towel and lightly salt them.
Cook the Pasta
Cook the pasta in salted, boiling water according to package instructions for 'al dente' and in the meantime...
11 oz spaghetti
Make the Creamy Cheese Sauce
Add the butter to a large bowl and drizzle in a ladle of the hot pasta water to melt the butter. Butter (and this quantity) is critical in this recipe to provide the emulsion needed for melting the cheeses into a creamy sauce.
4.5 oz butter
Add the Parmigiano cheese to the butter and mix to blend.
3.5 oz parmigiano
Add the provolone cheese and whisk well.
2 oz provolone
Position the bowl with the cheese sauce over the boiling pasta to create a double boiler. Using the heat from the cooking pasta to melt the cheese...
...Whisking continuously just until the cheese is melted and you have a creamy sauce that coats the back of your spoon. Salt to taste.
fine salt
Add the rest of the sauce ingredients: black pepper, the fried zucchini, zucchini flowers (if you have them) and basil.
12 zucchini flowers, 10 leaves fresh basil, black pepper
At this point the pasta should be ready. Add the cooked drained pasta to the sauce and mix it quickly (off the heat). Plate and serve!