Spaghetti alla Nerano Stanley Tucci
Spaghetti alla Nerano is a creamy and flavorful Italian pasta made with fried zucchini, fresh basil, and a blend of cheeses. This simple yet decadent dish became famous after Stanley Tucci raved about it. Perfect for a cozy Italian dinner, it delivers a rich taste with minimal ingredients.
Ingredients
- 12 ounces spaghetti
- 6 medium zucchini thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic thinly sliced
- ½ cup fresh basil leaves
- ½ cup Provolone del Monaco cheese grated (or high-quality provolone)
- ¼ cup Parmesan cheese grated
- Salt and black pepper to taste
- 2 cups reserved pasta water
Instructions
- Fry the Zucchini: Heat olive oil in a large pan over medium heat. Fry the thinly sliced zucchini in batches until golden brown. Transfer to a plate lined with paper towels to drain excess oil.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 2 cups of pasta water before draining.
- Prepare the Sauce: In the same pan, sauté garlic in a tablespoon of olive oil until fragrant. Add the fried zucchini back to the pan and mash slightly with a wooden spoon.
- Combine Everything: Add the cooked pasta and 1 cup of reserved pasta water to the zucchini mixture. Stir well until the sauce thickens and coats the pasta. Add more pasta water if needed.
- Add Cheese and Basil: Remove from heat and stir in grated Provolone del Monaco and Parmesan cheese. Toss until melted and creamy. Add fresh basil leaves and season with salt and pepper to taste.
- Serve and Enjoy: Plate the pasta immediately, garnish with extra cheese and basil, and serve warm.
Notes
- If you can’t find Provolone del Monaco, substitute with high-quality provolone or pecorino romano.
- Avoid pre-shredded cheese as it doesn’t melt as smoothly.
- To enhance the flavor, let the fried zucchini rest for a few hours before using it in the pasta.
- Leftovers can be stored in an airtight container for up to 4 days and reheated with a splash of pasta water.