Spaghetti alla Nerano / Stanley Tucci Zucchini Pasta
Alright, so I tried the viral zucchini spaghetti dish that Stanley Tucci has been raving about aka Spaghetti alla Nerano, and I made it with hesitation because I couldn’t imagine it being anything to flip out about. The recipe involves sliced zucchini that is fried and then refrigerated overnight which I’m still unclear as to why. Then the next day you cook that zucchini with a little pasta water, some butter, a couple of basil leaves, and then Pecorino Romano and Parmigiano Reggiano- and it’s delicious!
I would make it again and I started off this journey of making it out of obligation because I was given zucchini. Enjoy this fun summer pasta recipe!
Spaghetti alla Nerano (Zucchini Pasta)
Yield: 4-6
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.
