How to Make Spaghetti alla Nerano (Stanley Tucci’s Favorite Zucchini Spaghetti) | Food Wishes

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 rounds about an eighth of an inch thick using a knife or a mandolin.

Deep fry the sliced zucchini in sunflower oil heated to 350°F for about 4-5 minutes until lightly browned, in small batches if necessary.

Drain the fried zucchini on paper towels and let cool to room temperature, then transfer to a bowl and refrigerate overnight.

Heat 2 tablespoons of olive oil in a pan over medium heat.

Add the cold, day-old zucchini to the pan along with a pinch of salt and cook, stirring occasionally, until it starts to soften and release juices.

Add a couple splashes of boiling salted pasta water to the zucchini mixture to adjust the texture as needed.

Break down the zucchini into smaller pieces with a spoon or spatula, depending on your desired sauce consistency.

Cook spaghetti in boiling salted water until al dente, about 2 minutes before it's done, reduce heat to low on the zucchini mixture.

Add torn basil and a couple tablespoons of butter to the zucchini sauce and stir until the butter is melted and emulsified.

Transfer the cooked spaghetti directly from the pot to the zucchini sauce using tongs, allowing some pasta water to come along.

Mix the spaghetti with the zucchini sauce until coated, then add grated cheese and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens