Italian Classic Creamy Spaghetti Alla Nerano Recipe

Satisfy your cravings with Spaghetti alla Nerano: where golden, fried zucchini meets creamy pasta in an Italian classic.

Spaghetti alla Nerano Recipe

Spaghetti alla Nerano, a creamy pasta that highlights the simplicity of zucchini transformed by frying to enhance its sweetness, paired with rich Parmesan. Stanley Tucci’s endorsement of this delight as one of the best things he’s ever eaten. Authentic in every forkful, this dish is the epitome of Italian comfort, marrying fried zucchini with al dente spaghetti and a sauce that’s light, yet indulgently creamy.

Ingredients

• ½ quart sunflower oil (or vegetable oil (2 cups))
• 6 medium zucchini (thinly sliced (about 2 1/2 pounds))
• 1 cup chopped fresh basil
• Kosher salt (to taste)
• 2 Tablespoons Extra Virgin Olive Oil (plus more for drizzling)
• 1 pound spaghetti
• 2 cups grated parmesan cheese

Instructions

• Add the sunflower oil to a large pot and bring to a boil over medium-high heat.
• Fry the zucchini in the oil until golden brown, about 5-6 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
• Combine the fried zucchini with basil and salt, to taste. Drizzle with olive oil.
• Cook the pasta until al dente and reserve 2 cups pasta cooking liquid before draining.
• Add the cooked pasta to a large skillet over medium-low heat. Toss with the cooked zucchini, adding pasta cooking liquid, as needed, until the sauce reaches a creamy consistency.
• Add the parmesan, and continue tossing, until the pasta is coated in the parmesan and zucchini and the sauce is nice and creamy. Season with additional salt, to taste.
• Drizzle with additional olive oil and serve with additional parmesan on the side.

Serving Suggestions

• Kale Caesar Salad
• Arugula Salad
• Shaved Asparagus Salad
• Roasted Broccoli with Garlic Basil Tahini Sauce
• Thick, crusty bread

Tips and Tricks

• Multitask by frying the zucchini at the same time as boiling the pasta to save time.
• Do not rinse the pasta after draining to help the sauce adhere better.
• Puree about ⅓ of the fried zucchini slices for a thicker, creamier sauce.
• For a gluten-free version, choose your favorite long, thin gluten-free pasta noodles.