If you’re tired of spaghetti drowning in red sauce, it’s time to upgrade to something more decadent.
Enter Spaghetti alla Nerano—aka the pasta Stanley Tucci made famous. The first time I tried it, I thought, “Zucchini? Really?”
But one bite of this flavor-packed, creamy, and cheesy pasta, and I was hooked. It’s the ultimate way to trick yourself into thinking you’re eating healthy while indulging in a plate of pure carb bliss.
Plus, it’s basically like telling your taste buds, “You’re welcome.”
Spaghetti alla Nerano (Zucchini Pasta with Cheese)
EQUIPMENT (PAID LINKS)
- Large saucepan
- Slotted spoon
- Paper towels
Ingredients
- 4 to 6 cups canola oil or any high smoke-point vegetable oil, for frying
- 6 medium zucchini about 8 cups, sliced into ⅛-inch rounds
- ½ cup packed fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic smashed
- 1 pound spaghetti noodles
- 2 cups reserved pasta cooking water
- 8 ounces provolone cheese preferably Provolone del Monaco or high-quality mild provolone, shredded
- 1 cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- Fry the Zucchini: Heat the canola oil in a large pan over medium-high heat. Fry the zucchini slices in batches until lightly golden, about 2 minutes per batch. Avoid overcrowding the pan to keep the oil hot.4 to 6 cups canola oil, 6 medium zucchini
- Cool and Chill Zucchini: Use a slotted spoon to transfer the fried zucchini to a paper towel-lined baking sheet. Scatter basil leaves over the zucchini. Cover and refrigerate for at least 3 hours or overnight.½ cup packed fresh basil leaves
- Cook the Pasta: Bring a large pot of water to a boil. Cook the spaghetti until al dente. Before draining, reserve 2 cups of the pasta cooking water. Drain the pasta and set it aside.
- Make the Sauce Base: In a large pan, heat the olive oil, butter, smashed garlic cloves, and a sprig of basil over medium heat until fragrant and the butter melts. Remove the garlic and basil before proceeding.2 tablespoons extra virgin olive oil, 2 tablespoons unsalted butter, 2 cloves garlic
- Cook the Zucchini: Add the chilled zucchini to the pan and cook over medium-low heat for 4-5 minutes, mashing them with a wooden spoon to form a thick sauce. Add a splash of pasta water if needed to keep it from drying out.2 cups reserved pasta cooking water
- Combine Pasta and Cheese: Add the cooked spaghetti and 1 cup of the reserved pasta water to the pan. Stir to coat the pasta with the zucchini sauce. Add the shredded provolone and grated parmesan. Stir until the cheeses melt into a creamy sauce. Add more pasta water if needed to reach your desired consistency.1 pound spaghetti noodles, 8 ounces provolone cheese, 1 cup grated parmesan cheese
- Season and Serve: Season with salt and black pepper to taste. Serve hot, garnished with extra basil if you’d like.Salt and black pepper
Spaghetti alla Nerano Secrets You’ll Wish You Knew Before You Started
🍝 Don’t Skimp on the Zucchini
Yes, it looks like a lot of zucchini, but trust me—you need every last slice. It cooks down into this rich, creamy sauce. Go big or go home.
🧀 Use the Fancy Cheese… Or Don’t
If you can’t find Provolone del Monaco (seriously, who’s got time for that?), just grab a good-quality provolone or even some mild cheddar. It’s pasta, not rocket science.
💧 Pasta Water Is Your Secret Weapon
That cloudy, starchy water you were about to pour down the drain? Save it! It’s liquid gold that turns your sauce from “meh” to “OMG.”
🍳 Fry Like You Mean It
Use a high smoke-point oil (canola, peanut, grapeseed—basically anything but olive oil) and make sure it’s hot enough. If the zucchini just sits there soaking up oil like a sponge, you’ll regret it.
🌿 Fresh Basil = Fresh Flavor
Don’t skip it, and don’t use the dried stuff from that old spice rack. It’s the thing that makes the zucchini sauce sing.
🥄 Mash It or Blend It—Your Call
Want a rustic, chunky sauce? Mash the zucchini with a spoon. Craving something silky smooth? Hit it with a blender. Either way, you’ll impress yourself.
❌ Skip the Pre-Shredded Cheese
That bagged stuff doesn’t melt right because it’s coated in weird anti-clumping agents. Grate your own cheese and thank me later.
🥶 Don’t Use Frozen Zucchini
I know it’s tempting, but thawed zucchini turns into a soggy mess that refuses to fry properly. Stick to fresh.
