Spaghetti alla Nerano
This authentic Spaghetti alla Nerano is made with a simple, creamy zucchini sauce and cheese.
Provolone del Monaco
Parmigiano Reggiano cheese
(slightly smashed and with the skin on)
Extra virgin olive oil
Salt & pepper
Place a large pot with water over medium-high heat. While waiting for the water to boil proceed with the recipe.
Heat a good amount of olive oil in a pan over medium heat and fry the zucchini until slightly brown.
Place zucchini on a plate lined with paper towels to remove excess oil.
Once the zucchini are all fried sprinkle with a pinch of salt and a few hand-torn basil leaves.
Add salt to the pot with water and cook the spaghetti until
very al dente
While the pasta is cooking, heat 1 tablespoon of extra virgin olive oil in a sauté pan over medium-high heat.
Stir the garlic until fragrant, then remove it from the pan.
Add the fried zucchini to the pan, reserving some for garnish.
Pour a ladleful of the cooking water and cook for about one minute.
Drain and add the pasta to the pan, then add the provolone and about 3 tablespoons of Parmigiano cheese.
Pour in another ladleful of the cooking water, and more hand-torn basil. Then turn off the heat.
Stir vigorously for one minute or until the cheese has melted and turned into a creamy sauce that coats perfectly the pasta.
Place spaghetti on a serving plate. Garnish with the zucchini you reserved before, freshly cracked pepper, and more Parmigiano cheese.
Work in batches
. So the zucchini won’t overcrowd the pan and overlap, preventing them from frying evenly.
Use a large pan
. So you can have plenty of room to stir the pasta with the other ingredients.
Turn off the heat
. Before tossing the spaghetti with the cheese or the provolone will clump quickly and you won’t have that wonderful creamy texture.
Don’t stop mixing
. And I mean vigorously because you need to create that luscious cream and that can be achieved only by mixing, mixing, and mixing.
Prep, cook, and enjoy
. Immediately, this is a meal to be enjoyed just out of the pan, don’t allow it to cool down or the cheese will clump.
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