Spaghetti alla Nerano recipe 2025 10 14

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.

Prepare ingredients for two servings.

Wash and trim the ends of the zucchini.

Slice the zucchini into thin rounds (about 1/8 to 1/4 inch thick) using a mandoline or sharp knife.

Heat the frying oil in a large skillet over medium to medium-high heat.

If using garlic, add whole peeled cloves to the oil and cook until fragrant and lightly golden, then remove and discard or eat.

Working in batches, fry the zucchini slices until soft and golden brown on the edges, about 5 to 7 minutes per batch.

Use a slotted spoon to transfer fried zucchini to a plate lined with paper towels to drain excess oil, immediately sprinkle with a pinch of salt, and reserve about 1/4 of the fried zucchini for garnish.

Bring a large pot of salted water to a boil.

Add spaghetti and cook until very al dente (about 2 to 3 minutes less than package directions).

Before draining, reserve about 1 to 1.5 cups of the starchy pasta cooking water.

Drain the spaghetti and return the large skillet (wiped clean of excess oil but with a little residual oil) to low heat.

Take about half of the drained fried zucchini and place it in the skillet, mashing some into a rough paste to help form the sauce.

Add a ladle of reserved pasta water to the mashed zucchini and bring to a gentle simmer.

Add the very al dente spaghetti directly into the skillet with the zucchini mixture.

Add torn basil leaves and cook, tossing vigorously for 1 to 2 minutes until the pasta is coated and starting to reach al dente perfection.

Turn off the heat to prevent the cheese from clumping.

Add grated cheese and the optional knob of cold butter, tossing vigorously and continuously.

Add more reserved pasta water, a splash at a time, until the sauce is glossy and coats the spaghetti beautifully.

Season with fresh black pepper and salt to taste, remembering that the cheese is salty.

Transfer the spaghetti to serving bowls, topping each portion with the remaining reserved whole fried zucchini rounds, garnishing with extra grated cheese, a few small basil leaves, and a drizzle of high-quality extra virgin olive oil if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens