CULInaria | SPAGHETTI alla NERANO 👨‍🍳❤️🔥 | 36

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, ensuring they are fresh and sweet.

Heat plenty of extra virgin olive oil in a skillet and fry the zucchini for about 6-7 minutes, keeping an eye on the oil temperature.

Remove the fried zucchini and place them on absorbent paper, seasoning with a little salt and pepper, and cover with plastic wrap.

Grate provolone del monaco cheese after removing the outer bark.

Cook spaghetti in abundant salted water according to package instructions, timing it to finish as the sauce is ready.

In a pan, add a few tablespoons of the oil used for frying the zucchini, along with 2 cloves of garlic.

Gradually add the fried zucchini to the pan and a couple of ladles of pasta cooking water over medium-low heat.

Chop fresh basil and add it to the mixture, adjusting the amount to taste.

Once the spaghetti is al dente, remove the garlic from the pan and mix everything together for about a minute.

Increase the heat and add the grated provolone del monaco, mixing thoroughly.

Add more pasta cooking water if needed, ensuring the flame is off while incorporating the cheese to prevent it from separating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens