Spaghetti alla Nerano Recipe
Category: Pasta Dishes
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients
Ingredient | Quantity |
---|---|
Spaghetti | 320g |
Provolone cheese | 150g |
Zucchini | 700g |
Fresh basil leaves | To taste |
Parmigiano Reggiano DOP | 30g |
Salt | To taste |
Black pepper | To taste |
Garlic | 1 clove |
Extra virgin olive oil | 30g |
Extra virgin olive oil (for frying) | To taste |
Nutritional Information (per serving)
Nutrient | Amount |
---|---|
Calories | ~550 kcal |
Protein | ~20g |
Carbohydrates | ~70g |
Fat | ~20g |
Fiber | ~3g |
Sodium | ~500mg |
Instructions
Step 1: Prepare the Zucchini
To start making the Spaghetti alla Nerano, begin by preparing the zucchini. Wash them thoroughly, trim off the ends, and slice them into thin rounds using a mandoline. This will ensure uniform slices that fry evenly.
Step 2: Fry the Zucchini
Heat the extra virgin olive oil in a wide pan. Once the oil reaches about 150°C (300°F), which is the ideal temperature for frying, carefully add the zucchini slices to the pan. Fry them in batches to avoid overcrowding the pan, ensuring each slice gets crispy and golden. Fry for about 3-4 minutes, turning occasionally.
Once the zucchini slices are golden and crispy, remove them using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. As you fry, season the zucchini with a pinch of salt and a few torn basil leaves for extra aroma.
Step 3: Boil the Spaghetti
While frying the zucchini, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Be sure to save at least one cup of pasta cooking water before draining the pasta, as this will be used to create a creamy sauce later.
Step 4: Grate the Cheeses
While the spaghetti is cooking, take the time to grate the Provolone cheese and Parmigiano Reggiano DOP using a coarse grater. Set the grated cheese aside for later use.
Step 5: Sauté Garlic and Prepare the Sauce
In a large pan or skillet, heat 30g of extra virgin olive oil over medium heat. Add the garlic clove, still in its skin (this prevents it from burning), and sauté for about 1-2 minutes until fragrant. This step will infuse the oil with a subtle garlic flavor.
Once the garlic is aromatic, remove it from the pan, and add one ladle of pasta cooking water to the pan. Stir to combine the water with the oil, creating a base for your sauce.
Step 6: Combine Spaghetti and Zucchini
At this point, your spaghetti should be almost done. Drain it directly into the pan with the olive oil and cooking water mixture. Carefully toss the pasta to coat it with the oil, and continue cooking for 2-3 minutes, adding more pasta water if necessary, a little at a time, to help the sauce come together.
Step 7: Add the Cheese and Basil
Once the pasta is nearly done, add the grated Provolone and Parmigiano Reggiano DOP cheeses to the pan. The heat of the pasta and the cooking water will help melt the cheese, creating a creamy, flavorful sauce. Keep stirring to ensure that the cheese is evenly distributed.
Next, add the reserved crispy zucchini slices to the pasta, tossing everything together gently. Tear some fresh basil leaves by hand and scatter them over the pasta, adding a fragrant herbal note.
Step 8: Season and Serve
Season with a pinch of salt and freshly ground black pepper to taste. Stir everything together until well combined, and once the pasta has absorbed the flavors and reached a creamy consistency, it’s ready to serve.
Transfer your Spaghetti alla Nerano to warm plates, making sure to distribute the zucchini evenly throughout the dish. For a finishing touch, you can sprinkle a bit more grated Parmigiano Reggiano on top and add extra basil leaves for decoration.
Cooking Tips:
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Zucchini Frying Tip: If you prefer a lighter version of the dish, you can roast the zucchini in the oven instead of frying. Simply toss the zucchini slices in a little olive oil and bake them at 200°C (400°F) for about 20 minutes until golden.
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Pasta Cooking Tip: Be sure to cook your pasta al dente since it will continue to cook slightly when added to the sauce. The pasta should retain its bite to contrast with the creamy sauce.
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Basil Flavor Tip: Adding the basil leaves at the end ensures that their fragrance remains fresh and aromatic, giving the dish a bright, herbal taste.
Serving Suggestions
Spaghetti alla Nerano is best enjoyed as a light yet flavorful main course, ideal for a casual family dinner or a special gathering with friends. Pair it with a crisp white wine such as a Falanghina or a refreshing Pinot Grigio. For a well-rounded meal, serve with a simple salad of mixed greens dressed with olive oil and lemon, or some crusty Italian bread to soak up any leftover sauce.
This classic Spaghetti alla Nerano recipe brings together the rustic flavors of zucchini, cheese, and fresh herbs, offering a true taste of Southern Italy. It’s a simple yet indulgent dish that’s perfect for showcasing fresh, seasonal ingredients. Whether you’re preparing it for a weeknight meal or a weekend feast, this dish is sure to impress and delight anyone at your table.