Spaghetti alla Nerano with Chef Alfonso Caputo

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 the spaghetti for cooking.

Fry the zucchini in a very light olive oil and let it drain well after frying.

Cool the fried zucchini for about 4 to 5 hours at room temperature, then refrigerate.

Cook the spaghetti until very al dente, about 3 minutes remaining in cooking time.

Add basil leaves to the zucchini and butter over a warm surface.

Add a little pasta cooking water and then insert the spaghetti into the mixture.

Mix the pasta with the zucchini and butter to create a fatty coating around the spaghetti.

Add a mix of black and white pepper to the pasta.

Continue cooking and mixing, ensuring not to exceed 60 degrees Celsius using a bain marie.

Add about 70 grams of mixed grated cheeses to the pasta and continue to mix until the water dries up and the pasta becomes creamy.

Plate the spaghetti and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens