Spaghetti Alla Nerano

Course: Pasta

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 1100kcal

Author: Platings and Pairings

This Spaghetti alla Nerano recipe is a rich and creamy pasta made with fried zucchini and parmesan cheese. It’s a restaurant-worthy dish with gourmet flavors, but comes together in minutes!

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Equipment

Ingredients

½ quart sunflower oil or vegetable oil (2 cups)
6 medium zucchini thinly sliced (about 2 1/2 pounds)
1 cup chopped fresh basil
Kosher salt to taste
2 Tablespoons Extra Virgin Olive Oil plus more for drizzling
1 pound spaghetti
2 cups grated parmesan cheese

Instructions

Add the ½ quart sunflower oil to a large pot and bring to a boil over medium-high heat.
Fry the 6 medium zucchini in the oil until golden brown, about 5-6 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
Combine the fried zucchini with 1 cup chopped fresh basil and salt, to taste. Drizzle with 2 Tablespoons Extra Virgin Olive Oil.
Cook the 1 pound spaghetti until al dente and reserve 2 cups pasta cooking liquid before draining.
Add the cooked pasta to a large skillet over medium low heat. Toss with the cooked zucchini, adding pasta cooking liquid, as needed, until the sauce reaches a creamy consistency.
Add the 2 cups grated parmesan cheese, and continue tossing, until the pasta is coated in the parmesan and zucchini and the sauce is nice and creamy. Season with additional salt, to taste.
Drizzle with additional olive oil and serve with additional parmesan on the side.

Video

Notes

Make ahead and storing

You can fry the zucchini up to 5 days ahead to get a headstart on this dish. Let the slices cool completely before storing them in an airtight container in the fridge until you’re ready to toss them with the pasta.
Nerano-style spaghetti is best enjoyed hot from the skillet, so I don’t recommend making extras. If you have leftovers, store them in the fridge. Just know that once the dish cools down, the cheese clumps together.

Customize it

Add flavor-enhancing aromatics – In a large skillet, saute finely diced sweet onion or shallots and freshly minced garlic until softened. Then toss with cooked spaghetti, fried and seasoned zucchini, and cheese.
Bring variety to the veggies – Try making this dish with zucchini and yellow squash. Fried mushrooms would also be delicious!
Gluten free pasta Nerano – Use your favorite long, thin gluten free pasta noodles.
Vegetarian/vegan – Use your favorite meltable vegan parmesan or mozzarella instead of real parmesan cheese.
Finish with a crunch – Top the finished spaghetti with a layer of flavorful, subtly crisp homemade or store-bought breadcrumbs or crushed homemade croutons.

Nutrition