This tasty Spaghetti Alla Nerano is a lovely mix of simple ingredients like zucchini, cheese, and olive oil, creating a creamy, comforting dish. It’s quick to make and perfect for any day!
I love how the zucchini gives it a fresh touch, and let’s be real—there’s never a bad time for cheese! This dish makes dinner feel like a special treat without a lot of fuss.
Key Ingredients & Substitutions
Spaghetti: I recommend using high-quality spaghetti for the best texture. If you’re gluten-free, you can easily swap it for gluten-free pasta alternatives or even zucchini noodles for a lighter version.
Zucchini: Fresh medium zucchinis create the best flavor. If they’re out of season, try summer squash or even eggplant as a substitute. Both provide a similar texture when fried!
Pecorino Romano: This cheese adds a sharp flavor that complements the dish nicely. If you can’t find it, Parmesan is a good substitute, but keep in mind it’s a little milder.
Fresh Basil: Basil leaves brighten the dish. If you don’t have fresh basil, you can use dried, but the flavor won’t be as vibrant. Add it sparingly since dried herbs are more concentrated.
How Do You Achieve the Perfectly Fried Zucchini?
Mastering fried zucchini is key to this dish! Start with even slices, so they cook evenly. Here’s how to get it just right:
- Ensure the oil is hot enough before adding zucchini; a simple test is to drop in a piece and see if it sizzles.
- Cook in batches if necessary—overcrowding the pan lowers the oil’s temperature and results in soggy zucchini.
- Let them brown on one side before flipping to get that nice crispy texture.
Following these steps will give you deliciously crispy and golden zucchini, perfect for Spaghetti Alla Nerano!
Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Ingredients You’ll Need:
- For the Pasta:
- 12 oz (340 g) spaghetti
- For the Zucchini:
- 3 medium zucchinis, thinly sliced into rounds
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, finely minced
- For the Cheese & Seasoning:
- 1 cup grated Pecorino Romano cheese (plus extra for garnish)
- Salt, to taste
- Freshly ground black pepper, to taste
- For Garnish:
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This delicious dish takes about 25 minutes to prepare and cook. With just a little bit of chopping and frying, you can have a comforting Italian meal on your table in no time!
Step-by-Step Instructions:
1. Boil the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until al dente. Remember to save about 1 cup of the pasta cooking water before draining the spaghetti. This water will help create a creamy sauce later!
2. Cook the Zucchini:
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced zucchini in a single layer. If your skillet isn’t large enough, feel free to fry them in batches. Cook the zucchini until they are golden brown and tender, about 3-4 minutes per side. When done, remove the zucchini and let them drain on a paper towel-lined plate. This keeps them nice and crispy!
3. Sauté the Garlic:
In the same skillet, add a bit more olive oil if needed and then add the minced garlic. Sauté over medium-low heat until the garlic is fragrant, about 1 minute. Be careful not to let it burn, as burnt garlic can taste bitter.
4. Combine Zucchini and Garlic:
Now, return the fried zucchini to the skillet with the garlic. Stir to combine, allowing all those delicious flavors to mingle for a minute.
5. Mix the Pasta and Cheese:
Next, add the drained spaghetti to the skillet along with the grated Pecorino Romano cheese. Toss everything together, adding the reserved pasta water little by little as needed. You want to achieve a creamy sauce that beautifully coats the pasta and zucchini.
6. Season and Serve:
Finally, season the pasta with salt and freshly ground black pepper to your taste. Serve the spaghetti hot, garnishing with extra Pecorino Romano cheese and fresh basil leaves for a fragrant finish.
This classic Italian dish showcases how simple ingredients can create a delightful meal packed with flavor. The crispy zucchini adds a delightful texture that pairs perfectly with the rich cheese and fresh basil. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Pasta for This Recipe?
Absolutely! While spaghetti is traditional, you can use other pasta shapes like fettuccine, bucatini, or even gluten-free pasta. Just adjust the cooking time according to the package instructions.
What Can I Substitute for Pecorino Romano?
If you can’t find Pecorino Romano, Parmesan cheese is a good substitute. However, keep in mind that it is milder, so you may want to add a bit more for extra flavor, or consider a mix of both cheeses for a richer taste!
Can I Prepare This Dish in Advance?
It’s best to cook Spaghetti Alla Nerano fresh for optimal texture and taste. However, you can prep the zucchini and garlic ahead of time. Store them in the fridge, and when you’re ready to cook, just sauté and mix with freshly cooked pasta!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you may want to add a splash of water or olive oil to help restore the sauce’s creaminess.
