Spaghetti alla Nerano / Stanley Tucci Zucchini Pasta
About This Spaghetti alla Nerano Recipe
Spaghetti alla Nerano is a famous Italian zucchini pasta that Stanley Tucci made go viral, and for good reason—it's shockingly rich for having such simple ingredients. Thinly sliced zucchini is fried until soft and golden, chilled overnight, and then turned into a velvety sauce with pasta water, butter, basil, Pecorino Romano, and Parmigiano Reggiano. It's light, creamy, summery, and deeply flavorful.
Why You’ll Love It
Silky, restaurant-quality sauce with minimal ingredients
A great way to use up summer zucchini
Authentic technique that creates unbelievable depth of flavor
Ready in under 30 minutes on cooking day
Vegetarian, satisfying, and customizable
Ingredients You’ll Need
Zucchini
Sunflower oil (or another neutral frying oil)
Spaghetti
Olive oil
Butter
Basil
Pecorino Romano
Parmigiano Reggiano
Salt & black pepper
How to Make It
Thinly slice the zucchini and fry it in hot sunflower oil until lightly golden and soft. Drain, salt, and refrigerate overnight. The next day, cook spaghetti until just shy of al dente and reserve pasta water. Warm olive oil in a pan, add the fried zucchini, and mash it with a splash of pasta water to form a sauce. Stir in butter and basil, then toss with the spaghetti. Add Pecorino Romano and Parmigiano Reggiano, adjusting with more pasta water until silky and creamy.
Tips for Success
Refrigerating the zucchini overnight deepens the flavor and improves the texture of the sauce.
Use a microplane for the cheese so it melts smoothly.
Don’t skip the pasta water—it's essential to creating the creamy emulsified sauce.
Add cheese off the heat to prevent clumping.
Pecorino is sharper; Parmigiano adds nuttiness—use both for balance.
Frequently Asked Questions
Why do you refrigerate the zucchini overnight?
It helps the zucchini soften, concentrate in flavor, and blend more easily into the creamy sauce.
Can I skip the overnight step?
You can, but the sauce won’t be as rich or silky. Even 2–4 hours in the fridge helps.
Can I air-fry or roast the zucchini instead of frying?
Frying gives the most authentic texture and flavor, but roasting at high heat works in a pinch.
What cheese is best?
The traditional combo is Pecorino Romano + Parmigiano Reggiano. You can use all Parm if you need a milder flavor.
Is this dish spicy?
No, but you can add red pepper flakes if you like heat.
What pasta shape works best?
Spaghetti is classic, but linguine, bucatini, or fettuccine also work.
What to Serve With It
Simple arugula salad with lemon & olive oil
Garlic bread
Roasted tomatoes
Grilled chicken or shrimp
More Recipes You’ll Love
Spaghetti alla Nerano (Zucchini Pasta)
Ingredients
- 1 quart sunflower oil (for frying)
- 9 cups zucchini, thinly sliced (about 8 medium)
- 1 lb spaghetti
- 3 tablespoons olive oil
- 4 tablespoons salted butter
- Pinch of salt
- 6 fresh basil leaves, torn
- 1/3 cup Parmigiano-Reggiano, finely grated (or up to 1/2 cup)
- 2/3 cup Pecorino Romano, finely grated
- Freshly ground black pepper (optional)
Instructions
- Heat sunflower oil in a large, deep pan to about 350°F.
- Fry the zucchini slices in batches until lightly golden and softened. Remove with a slotted spoon and drain on paper towels. Lightly sprinkle with salt. Let cool to room temperature and then refrigerate for at least 8 hours or overnight.
- Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente.
- Save at least 1 1/2 cups of pasta cooking water before draining.
- Heat 3 tablespoons olive oil in a large sauté pan over medium heat.
- Add the fried zucchini and cook for 3–5 minutes, until they start releasing juices and breaking down.
- Pour in 1/3 cup pasta water and use a wooden spoon to mash the zucchini into a paste-like consistency.
- Reduce the heat to low and stir in the butter and basil until the butter melts.
- Add the drained spaghetti and toss until coated.
- Off the heat, stir in the Parmigiano and Pecorino, adding splashes of pasta water as needed until the sauce becomes creamy and clings to the pasta.
- Plate immediately with extra basil and a touch more cheese if desired.
