Spaghetti alla Nerano (Zucchini Pasta with Cheese)
This pasta’s so good, even Stanley Tucci couldn’t resist. Creamy zucchini, fresh basil, and melty cheese come together in a way that’ll make you question why you ever thought plain spaghetti was enough. Trust me—this pasta’s not just delicious, it’s the kind of meal that’ll have you sneaking bites straight from the pot.
Equipment
- Large saucepan
- Large pot
- Slotted spoon
- Wooden spoon
- Knife
- Cutting board
- 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
