Spaghetti alla Nerano
Spaghetti alla Nerano
Ingredients
For the Courgettes
- 4 medium courgettes, thinly sliced into uniform rounds
- 1 1/2 cups extra virgin olive oil, for frying, plus more as needed
- fine sea salt, as needed
For the Pasta and Sauce
- 14 ounces spaghetti
- fine sea salt, as needed, for pasta water
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, peeled and lightly smashed
- 1/2 cup fresh basil leaves, packed, roughly chopped
- 5 ounces Pecorino Romano cheese, freshly grated
- 5 ounces Grana Padano cheese, freshly grated
- freshly ground black pepper, as needed
Instructions
- 1
Prepare the courgettes: Thinly slice all courgettes into uniform rounds. Spread them out on a baking sheet or large platter and sprinkle generously with fine sea salt. Let them sit for 10 minutes to draw out excess moisture, then gently pat them dry with paper towels.
⏱️ 15 min
- 2
Fry the courgettes: Heat 1 1/2 cups of extra virgin olive oil in a large skillet or frying pan over medium-high heat until shimmering. Fry the courgette slices in batches, ensuring not to overcrowd the pan. Cook until golden brown and crispy, about 2-3 minutes per side. Using a slotted spoon, transfer the fried courgettes to a plate lined with paper towels to drain excess oil. Season lightly with a pinch of fine sea salt immediately after frying. Set aside, reserving about 1/4 of the crispiest courgettes for garnish.
⏱️ 15 min
- 3
Prepare the pasta water: Bring a large pot of generously salted water to a rolling boil for the spaghetti.
⏱️ 5 min
- 4
Make the garlic oil: While the water heats, in another large skillet (the same one used for courgettes, if cleaned, or a fresh one), heat 2 tablespoons of extra virgin olive oil over medium heat. Add the 2 smashed garlic cloves and cook gently until fragrant and golden, about 2-3 minutes. Do not let the garlic burn. Remove and discard the garlic cloves, leaving the infused oil in the pan.
⏱️ 5 min
- 5
Cook the spaghetti: Add the spaghetti to the boiling salted water and cook until "really al dente" – about 2-3 minutes less than the package instructions. Before draining, reserve about 2 cups of the starchy pasta water.
⏱️ 10 min
- 6
Combine and emulsify: Using tongs, transfer the "really al dente" spaghetti directly from the pot into the skillet with the garlic oil. Add about 1/2 cup of the reserved pasta water. Stir vigorously, tossing the spaghetti to coat it in the oil and begin emulsifying the sauce. Continue to cook over medium heat, adding more pasta water a ladleful at a time, stirring constantly, until the pasta is fully cooked to your desired al dente texture and a creamy, glossy sauce begins to form.
⏱️ 5 min
- 7
Add basil and courgettes: Turn off the heat. Stir in the roughly chopped fresh basil leaves and most of the fried courgettes (reserving the garnish portion). Toss gently to combine.
⏱️ 2 min
- 8
Finish with cheese: Add the freshly grated Pecorino Romano and Grana Padano cheeses to the pasta. Immediately add another 1/4 to 1/2 cup of pasta water and stir very vigorously and continuously until the cheese melts into a rich, creamy, emulsified sauce that coats every strand of spaghetti. Adjust consistency with more pasta water if needed. Taste and adjust seasoning with fine sea salt and freshly ground black pepper.
⏱️ 3 min
- 9
Serve: Serve immediately, coiling the spaghetti onto warm plates. Garnish each serving with the reserved crispy courgette slices and a generous sprinkle of freshly ground black pepper.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti alla Nerano
Ingredients
For the Courgettes
- 4 medium courgettes, thinly sliced into uniform rounds
- 1 1/2 cups extra virgin olive oil, for frying, plus more as needed
- fine sea salt, as needed
For the Pasta and Sauce
- 14 ounces spaghetti
- fine sea salt, as needed, for pasta water
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, peeled and lightly smashed
- 1/2 cup fresh basil leaves, packed, roughly chopped
- 5 ounces Pecorino Romano cheese, freshly grated
- 5 ounces Grana Padano cheese, freshly grated
- freshly ground black pepper, as needed
Instructions
- 1
Prepare the courgettes: Thinly slice all courgettes into uniform rounds. Spread them out on a baking sheet or large platter and sprinkle generously with fine sea salt. Let them sit for 10 minutes to draw out excess moisture, then gently pat them dry with paper towels.
⏱️ 15 min - 2
Fry the courgettes: Heat 1 1/2 cups of extra virgin olive oil in a large skillet or frying pan over medium-high heat until shimmering. Fry the courgette slices in batches, ensuring not to overcrowd the pan. Cook until golden brown and crispy, about 2-3 minutes per side. Using a slotted spoon, transfer the fried courgettes to a plate lined with paper towels to drain excess oil. Season lightly with a pinch of fine sea salt immediately after frying. Set aside, reserving about 1/4 of the crispiest courgettes for garnish.
⏱️ 15 min - 3
Prepare the pasta water: Bring a large pot of generously salted water to a rolling boil for the spaghetti.
⏱️ 5 min - 4
Make the garlic oil: While the water heats, in another large skillet (the same one used for courgettes, if cleaned, or a fresh one), heat 2 tablespoons of extra virgin olive oil over medium heat. Add the 2 smashed garlic cloves and cook gently until fragrant and golden, about 2-3 minutes. Do not let the garlic burn. Remove and discard the garlic cloves, leaving the infused oil in the pan.
⏱️ 5 min - 5
Cook the spaghetti: Add the spaghetti to the boiling salted water and cook until "really al dente" – about 2-3 minutes less than the package instructions. Before draining, reserve about 2 cups of the starchy pasta water.
⏱️ 10 min - 6
Combine and emulsify: Using tongs, transfer the "really al dente" spaghetti directly from the pot into the skillet with the garlic oil. Add about 1/2 cup of the reserved pasta water. Stir vigorously, tossing the spaghetti to coat it in the oil and begin emulsifying the sauce. Continue to cook over medium heat, adding more pasta water a ladleful at a time, stirring constantly, until the pasta is fully cooked to your desired al dente texture and a creamy, glossy sauce begins to form.
⏱️ 5 min - 7
Add basil and courgettes: Turn off the heat. Stir in the roughly chopped fresh basil leaves and most of the fried courgettes (reserving the garnish portion). Toss gently to combine.
⏱️ 2 min - 8
Finish with cheese: Add the freshly grated Pecorino Romano and Grana Padano cheeses to the pasta. Immediately add another 1/4 to 1/2 cup of pasta water and stir very vigorously and continuously until the cheese melts into a rich, creamy, emulsified sauce that coats every strand of spaghetti. Adjust consistency with more pasta water if needed. Taste and adjust seasoning with fine sea salt and freshly ground black pepper.
⏱️ 3 min - 9
Serve: Serve immediately, coiling the spaghetti onto warm plates. Garnish each serving with the reserved crispy courgette slices and a generous sprinkle of freshly ground black pepper.
⏱️ 1 min