Description
Spaghetti alla Nerano is a light yet creamy Italian pasta dish made with fried zucchini, Parmesan cheese, and fresh basil. Originating from the coastal town of Nerano, this simple yet flavorful recipe comes together in about 30 minutes, making it a perfect quick dinner option. The secret to its velvety texture lies in starchy pasta water, which blends effortlessly with melted cheese to create a silky, rich sauce.
Ingredients
Scale
- ½ quart sunflower oil (or 2 cups vegetable oil)
- 6 medium zucchini, thinly sliced (about 2 ½ pounds)
- 1 cup chopped fresh basil
- Kosher salt, to taste
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 pound spaghetti
- 2 cups grated Parmesan cheese
- 2 cups reserved pasta waterA
Instructions
- Fry the zucchini: Heat sunflower oil in a large deep pan over medium-high heat. Once hot, add the zucchini in batches and fry until golden brown. Transfer the fried zucchini to a paper towel-lined plate to drain excess oil.
- Season the zucchini: Toss the fried zucchini with chopped fresh basil and a generous pinch of salt. Drizzle with olive oil and let it sit for a few minutes to absorb the flavors.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Before draining, reserve 2 cups of the pasta water to use for the sauce.
- Combine pasta and zucchini: In a large skillet over medium-low heat, add the drained pasta and fried zucchini. Gradually pour in the reserved pasta water, stirring continuously until a light sauce begins to form.
- Melt the cheese and create the sauce: Sprinkle in the grated Parmesan cheese while tossing the pasta to ensure even distribution. Continue stirring until the sauce turns creamy and coats every strand of spaghetti. Adjust seasoning with salt if needed.
- Finish and serve: Drizzle with additional olive oil and serve immediately with extra grated Parmesan on the side.
Notes
- For an extra creamy texture, blend ⅓ of the fried zucchini into a puree and mix it into the sauce.
- To enhance the flavor, add sautéed garlic or shallots before tossing the pasta with the zucchini.
- For a crunchier topping, sprinkle toasted breadcrumbs over the finished dish.
- Make it gluten-free by using your favorite gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 1100 kcal
- Sugar: 10g
- Sodium: 906mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 100g
- Fiber: 7g
- Protein: 33g
- Cholesterol: 44mg