This spaghetti alla Nerano is a warm hug in a bowl! Made with creamy zucchini, garlic, and a sprinkle of cheese, it’s simple yet super tasty. Just one bite, and you’ll be in love!
Key Ingredients & Substitutions
Spaghetti: Traditional recipes use spaghetti, but feel free to substitute with other pasta, like vermicelli or fettuccine, if that’s what you have on hand!
Zucchini: Fresh zucchini is key for this dish. However, you can replace it with summer squash or yellow squash for a different flavor. They work equally well!
Pecorino Romano Cheese: This cheese adds a sharp taste. If you’re looking for a milder option, Parmesan cheese works perfectly. It won’t be quite as tangy, but it’s delicious!
Olive Oil: While olive oil gives the best flavor, you can use any light cooking oil if olive oil isn’t available. But do try to use extra virgin for extra richness if possible!
How Do I Perfectly Fry Zucchini?
Getting that crispy texture in your zucchini elevates this dish significantly! Here’s how to fry them just right:
- Slice the zucchini evenly to ensure they cook at the same rate.
- Heat plenty of oil in a skillet to medium heat, ensuring it’s hot enough that the zucchini sizzles upon contact.
- Fry the slices in small batches. Cooking too many at once lowers the oil temperature and prevents crispiness.
- Cook for about 2-3 minutes on each side until they’re golden brown.
- Let them rest on paper towels to absorb excess oil and sprinkle lightly with salt immediately after frying.
Frying zucchini this way gives you a lovely texture that stands out in the creamy pasta. Happy cooking!
Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) spaghetti
For the Zucchini:
- 3 medium zucchini, thinly sliced into rounds
- 3 cloves garlic, minced
- 1/4 cup olive oil, plus more for frying zucchini
For the Sauce:
- 1 cup grated Pecorino Romano cheese (or Parmesan as an alternative)
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish:
- Fresh basil leaves
How Much Time Will You Need?
This delightful dish takes about 30 minutes in total: 10 minutes for preparation and about 20 minutes for cooking. It’s a quick recipe that’s perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cooking the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti. Cook according to the package instructions until al dente. Be sure to taste it toward the end to get your perfect texture! Before draining, reserve about 1 cup of the pasta cooking water.
2. Frying the Zucchini:
While the pasta is cooking, heat a generous amount of olive oil in a large skillet over medium heat. Fry the zucchini slices in batches until they’re golden brown and tender, which should take about 2-3 minutes per side. After frying, remove the zucchini with a slotted spoon and place them on paper towels to drain. Lightly season with salt.
3. Sautéing the Garlic:
In the same skillet, discard any excess oil but leave about 1/4 cup. Add the minced garlic and sauté gently over low heat until it’s fragrant but not browned, about 1 minute. This adds delicious flavor to your dish!
4. Combining Pasta and Sauce:
Next, add the drained spaghetti to the skillet, tossing to coat it in the garlic oil. Slowly sprinkle in the grated Pecorino Romano cheese, tossing constantly. You can add the reserved pasta water a bit at a time to create a creamy sauce that beautifully coats the spaghetti.
5. Mixing in the Zucchini:
Carefully fold in most of the fried zucchini slices, mixing them with the pasta to combine all those wonderful flavors.
6. Serving the Dish:
Plate the pasta in bowls and top with the remaining zucchini slices. Don’t forget to add a sprinkle of black pepper and a handful of fresh basil leaves for that aromatic finish!
7. Enjoy!
Dig in and enjoy your elegant yet easy Spaghetti Alla Nerano! It’s a delightful mix of cheesy, garlicky goodness with crispy zucchini pieces. Buon appetito!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini for This Recipe?
While fresh zucchini is preferred for its texture and flavor, you can use frozen zucchini if needed. Just make sure to thaw and drain it well to avoid excess moisture in your dish. Sauté it briefly on medium heat until warmed through before adding to the pasta.
What If I Don’t Have Pecorino Romano Cheese?
No worries! You can substitute Pecorino Romano with grated Parmesan cheese, which will still give you a deliciously cheesy flavor. Alternatively, a blend of both cheeses can also work well for a unique taste.
How Can I Make This Dish Vegan?
For a vegan version, simply swap the spaghetti for a gluten-free option, omit the cheese, and use nutritional yeast as a cheese substitute to add a cheesy flavor. You can also consider adding a splash of plant-based cream for creaminess.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to reheat, warm gently in a skillet, adding a splash of water or olive oil to revive the creamy texture. Stir occasionally to heat evenly.
