Spaghetti alla Nerano
A creamy zucchini pasta from the Amalfi coast made without cream. Fried zucchini rounds create a rich, silky sauce.
Details
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4
Difficulty Medium
Ingredients
- 1 lb spaghetti
- 4 medium zucchini, thinly sliced rounds
- Sunflower or olive oil for frying
- 1 cup Provolone del Monaco or Parmesan/Pecorino blend, grated
- 2 tbsp butter
- Fresh basil leaves
- Salt and pepper
Instructions
- 1
Heat 1 inch of oil in a deep pan. Fry zucchini rounds in batches until golden. Drain on paper towels.
- 2
Bring a large pot of salted water to boil. Cook spaghetti until al dente. Reserve 1 cup pasta water.
- 3
In a large skillet, add fried zucchini, a splash of pasta water, and butter over medium heat.
- 4
Add drained pasta to the skillet.
- 5
Toss vigorously while slowly adding cheese and more pasta water.
- 6
Mix until a creamy emulsion forms and zucchini begins to break down slightly.
- 7
Stir in fresh basil and serve immediately.