Spaghetti alla Nerano is simple on paper and unforgiving in the pan. The zucchini needs enough oil and heat to soften at the edges, then pasta water and cheese turn it into a sauce instead of a pile of slices.
We keep the cheese accessible and focus on the technique: fry, rest, toss, and emulsify. Gusta spaghetti gives the sauce a firm line to wrap around.
Set servings and units first. You can change them anytime.
Warm the olive oil in a large skillet over medium-high heat. Fry the zucchini in batches 3 to 4 minutes per batch until soft and lightly golden.
Transfer the zucchini to a bowl, salt lightly, and tear in the basil. Let stand while the pasta water comes to a boil.
Cook the spaghetti 9 minutes. Reserve 1 1/2 cups pasta water, then drain.
Return the skillet to medium heat with 2 tablespoons of the zucchini oil. Add the spaghetti, zucchini, and 3/4 cup pasta water.
Toss 1 minute until the zucchini begins to break into the sauce. Turn off the heat.
Add both cheeses and black pepper, tossing quickly. Add more pasta water one spoonful at a time until glossy.
You made Spaghetti alla Nerano. Time to eat.
A new recipe in your inbox each month. No noise.
Let the zucchini rest after frying. The slices soften further, which helps them collapse into the pasta water during the final toss.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
1 item in stock $29.47
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.