Spaghetti Alla Nerano – Bruno Albouze

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.

Blanch the zucchini spaghetti in heavily salted water.

Cut zucchini flowers into thin strips.

Cut basil into thin strips.

Add zucchini flowers and basil to a cold pan.

Add 2 tablespoons of butter to the cold pan with zucchini flowers and basil.

Pre-cook the spaghetti in heavily salted water for 5 minutes.

Transfer the half-cooked spaghetti to the pan with zucchini flowers, basil, and butter.

Keep the pasta water on the verge of boiling.

Continue to cook the pasta slowly with the cold butter in the pan, adding hot water gradually.

Cook for about 5 minutes until the pasta is al dente.

Remove the pan from heat and gradually add Provolone del Monaco and Parmesan cheese, along with more hot water to help the cheese melt.

Add the zucchini spaghetti to the pan and wrap it in the cheesy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens