SPAGHETTI ALLA NERANO 🍝✨ a CREAMY delight!

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

Cut zucchini into very thin round slices using a mandolin set to the minimum thickness or a well-sharpened knife.

Pour extra virgin olive oil into a large pan and heat it until it reaches a temperature of about 150°C.

Fry the zucchini slices a few at a time until they get nice and brown, then remove them from the oil and place on oil-absorbing paper.

Add salt to the fried zucchini and flavor them with fresh basil leaves, tearing them into pieces by hand.

Once the water is boiling and salted, add the spaghetti.

Pour a splash of olive oil into the saucepan and fry a clove of garlic with the skin still on just long enough to flavor the oil, then remove the clove.

Add the fried zucchini to the pan and a ladle of cooking water from the pasta to rehydrate the zucchini.

Remove the spaghetti a few minutes before it finishes cooking and strain it, then fry it in the pan with the oil and zucchini.

Put the provolone Del Monaco in a bowl and mix it together with the spaghetti, ensuring the heat is turned off.

Finish with a few fresh basil leaves and a splash of olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens