Spaghetti alla Nerano
Spaghetti alla Nerano
Ingredients
For the Zucchini
- 1/2 cup olive oil, for frying
- 2 garlic, cloves
- 3 zucchini, medium, thinly sliced into rounds
- 1/2 teaspoon sea salt, or to taste
- 1/4 cup fresh basil, chopped
For the Pasta and Sauce
- 1 pound spaghetti
- 4 quarts water, for cooking pasta
- 2 tablespoons sea salt, for pasta water, or as needed
- 1 cup Provolone del Monaco cheese, grated (or regular provolone/Parmesan)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 2 tablespoons fresh basil, chopped, for garnish
- 1 teaspoon olive oil, for drizzling
Instructions
- 1
Pour olive oil into a large pan or Dutch oven, enough to shallow-fry the zucchini. Add the 2 cloves of garlic. Heat the oil to 160°C (320°F).
⏱️ 5 min•🌡️ 160
- 2
Carefully add the thinly sliced zucchini rounds to the hot oil in batches, if necessary, to avoid overcrowding the pan. Fry until golden brown, crisp, and caramelized. Avoid making them pale, soggy, or overcooked.
⏱️ 8 min•🌡️ 160
- 3
Using a slotted spoon, transfer the fried zucchini to a plate lined with paper towels to drain excess oil. Immediately mix the drained zucchini with 1/2 teaspoon of sea salt and 1/4 cup of fresh chopped basil. Set aside, reserving a small portion for garnish.
⏱️ 2 min
- 4
While the zucchini fries, grate the Provolone del Monaco cheese (or regular provolone/Parmesan) and set aside.
⏱️ 3 min
- 5
Bring a large pot of water to a rolling boil. Add 2 tablespoons of sea salt (or enough until the water tastes like the sea). Add the spaghetti and cook until just before al dente, about two minutes less than the maximum suggested cooking time on the package. Reserve at least 1 1/2 cups of the starchy pasta water before draining the spaghetti.
⏱️ 10 min
- 6
In a separate large pan, add the butter, 1 tablespoon of olive oil, and most of the fried zucchini (reserving some for serving). Add about 1/2 cup of the reserved starchy pasta water and let it simmer gently for 1-2 minutes, allowing the flavors to meld. Season with salt and freshly ground black pepper to your taste, adjusting with more pasta water if needed. Trust your palate.
⏱️ 3 min
- 7
Turn off the heat under the sauce pan. Add the partially cooked spaghetti directly into the pan with the zucchini sauce. Pour in another 1/2 cup of pasta water. Add the grated provolone cheese and stir vigorously while tossing the pasta to create a creamy, emulsified sauce. Add a bit more pasta water, 1-2 tablespoons at a time, if needed to reach the desired consistency.
⏱️ 4 min
- 8
Serve immediately. Top each portion with the remaining reserved fried zucchini, a sprinkle of fresh basil, and a drizzle of olive oil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti alla Nerano
For the Zucchini
- 1/2 cup olive oil, for frying
- 2 garlic, cloves
- 3 zucchini, medium, thinly sliced into rounds
- 1/2 teaspoon sea salt, or to taste
- 1/4 cup fresh basil, chopped
For the Pasta and Sauce
- 1 pound spaghetti
- 4 quarts water, for cooking pasta
- 2 tablespoons sea salt, for pasta water, or as needed
- 1 cup Provolone del Monaco cheese, grated (or regular provolone/Parmesan)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 2 tablespoons fresh basil, chopped, for garnish
- 1 teaspoon olive oil, for drizzling
Instructions
- 1
Pour olive oil into a large pan or Dutch oven, enough to shallow-fry the zucchini. Add the 2 cloves of garlic. Heat the oil to 160°C (320°F).
⏱️ 5 min•🌡️ 160 - 2
Carefully add the thinly sliced zucchini rounds to the hot oil in batches, if necessary, to avoid overcrowding the pan. Fry until golden brown, crisp, and caramelized. Avoid making them pale, soggy, or overcooked.
⏱️ 8 min•🌡️ 160 - 3
Using a slotted spoon, transfer the fried zucchini to a plate lined with paper towels to drain excess oil. Immediately mix the drained zucchini with 1/2 teaspoon of sea salt and 1/4 cup of fresh chopped basil. Set aside, reserving a small portion for garnish.
⏱️ 2 min - 4
While the zucchini fries, grate the Provolone del Monaco cheese (or regular provolone/Parmesan) and set aside.
⏱️ 3 min - 5
Bring a large pot of water to a rolling boil. Add 2 tablespoons of sea salt (or enough until the water tastes like the sea). Add the spaghetti and cook until just before al dente, about two minutes less than the maximum suggested cooking time on the package. Reserve at least 1 1/2 cups of the starchy pasta water before draining the spaghetti.
⏱️ 10 min - 6
In a separate large pan, add the butter, 1 tablespoon of olive oil, and most of the fried zucchini (reserving some for serving). Add about 1/2 cup of the reserved starchy pasta water and let it simmer gently for 1-2 minutes, allowing the flavors to meld. Season with salt and freshly ground black pepper to your taste, adjusting with more pasta water if needed. Trust your palate.
⏱️ 3 min - 7
Turn off the heat under the sauce pan. Add the partially cooked spaghetti directly into the pan with the zucchini sauce. Pour in another 1/2 cup of pasta water. Add the grated provolone cheese and stir vigorously while tossing the pasta to create a creamy, emulsified sauce. Add a bit more pasta water, 1-2 tablespoons at a time, if needed to reach the desired consistency.
⏱️ 4 min - 8
Serve immediately. Top each portion with the remaining reserved fried zucchini, a sprinkle of fresh basil, and a drizzle of olive oil.
⏱️ 1 min