Spaghetti alla Nerano

Course Dinner

Cuisine Italian

Keyword Spaghetti alla Nerano, Spaghetti alla Nerano recipe, Stanley Tucci Spaghetti alla Nerano

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 492kcal

400 g (14oz) zucchini thinly sliced
1/3 cup olive oil
2 garlic cloves bruised
1 cup grated cheese + more for serving Parmesan cheese, Pecorino Romano, Provolone
500 g (1lb) spaghetti
salt and black pepper to taste
fresh basil leaves

Bring a large pot of salted water to a boil.
In a large pan or skillet set over medium heat, heat the olive oil.
Add the whole garlic cloves and cook until golden brown to infuse the oil then remove the garlic.
Add the thinly sliced zucchini and pan fry until tender, golden brown and starting to break apart.
Add the spaghetti to the boiling water while the zucchini cooks then drain once al dente and reserve 2 cups of cooking water.
Stir a ladleful of pasta cooking water into the zucchini, breaking the fried zucchini slices up with the edge of a wooden spoon then add the drained spaghetti.
Add in the grated cheese and toss to coat the pasta in the creamy sauce that forms.
You can add a splash of pasta water at a time until the sauce has a creamy texture.
Season with salt and pepper to taste then serve scattered with fresh basil leaves and a generous grating of cheese.