Spaghetti alla Nerano
HB-4564 · Hand-built original · Italian
Spaghetti tossed with fried zucchini, basil and two hard cheeses into a creamy emulsion, finished with butter.
ItalianMain Course35 minServes 4594 kcalVegetarian
Main ingredient: zucchini
Pairs well with: garlic bread, caprese salad, tiramisu, minestrone
Servings:4quantities adjust to match
Ingredients
- 1 large fresh zucchini, thinly sliced like a potato chip
- 10-12 torn fresh basil leaves, plus more for garnish
- 1 pound spaghetti
- 1/2 cup finely grated pecorino Romano, plus more for garnish
- 1/2 cup finely grated Parmigiano Reggiano, plus more for garnish
- 2 thinly sliced garlic
- olive oil for frying
- 3 tbsp unsalted butter, optional
- salt and pepper to taste
Method
- Slice the zucchini thinly with a mandoline or knife.
- Heat enough olive oil to coat a large skillet over medium heat; fry the zucchini in a single layer for 45 to 60 seconds per side, until starting to brown.
- Drain on paper towels; repeat with the remaining zucchini, adding oil as needed.
- Season the fried zucchini with salt; scatter over 6 to 8 torn basil leaves.
- Cook the spaghetti in boiling salted water according to the packet directions.
- Heat 2 tbsp of the frying oil in a large pan over low heat; cook the garlic until lightly browned; turn off the heat.
- Drain the pasta and add it to the pan; stand for 1 minute.
- Mix in the pecorino and Parmesan vigorously; add a ladle of hot pasta water and keep mixing until the sauce turns creamy, adding more water as needed.
- Season with salt and pepper; fold in the butter until melted, then fold in the fried zucchini.
- Serve with extra grated cheese, basil and reserved fried zucchini.
Prep: 10 min · Cook: 25 min · Total: 35 min
Nutrition (per serving, where published)
594 kcalCalories
23 gProtein
86 gCarbs
17 gFat
4 gFibre
3 gSugars
358 mgSodium
44 mgCholesterol
1 servingServing