Spaghetti alla Nerano - #1 Dish from Stanley Tucci's "Searching for Italy"

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.

Slice zucchini into thin rounds.

Heat a 14-inch stainless steel pan on medium-low for about 3 minutes.

Prepare a large sheet pan with paper towels for draining zucchini.

Fry zucchini in batches, salting them immediately after cooking and placing them on paper towels to drain.

Bring a pot of water to a boil and add 2-3 tablespoons of kosher salt.

Add spaghetti to boiling water and stir to prevent sticking.

In the same pan used for zucchini, add 2 tablespoons of extra virgin olive oil and whole cloves of garlic, cooking until lightly golden.

Remove garlic and add half of the cooked zucchini to the pan.

Mash zucchini with a wooden spoon, adding pasta water as needed to create a sauce.

Once spaghetti is al dente, drain and reserve pasta water.

Combine spaghetti with zucchini mixture, adding cacio cabala cheese and more pasta water to achieve desired consistency.

Season with black pepper and adjust salt as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens