Description
Spaghetti alla Nerano is a classic Italian pasta dish from the Amalfi coast, featuring al dente spaghetti tossed with crispy fried zucchini rounds, creamy Parmesan cheese, fresh basil, and a drizzle of high-quality extra virgin olive oil. This recipe offers a delightful blend of textures and flavors in just 30 minutes, perfect for a comforting yet elegant meal.
Ingredients
Scale
Spaghetti and Cheese
- 400 grams Spaghetti (high-quality or gluten-free if preferred)
- 150 grams Parmesan Cheese (substitutable with Provolone del Monaco or nutritional yeast for vegan option)
Vegetables and Herbs
- 2 medium Zucchini (alternatively yellow squash or cherry tomatoes)
- 10 leaves Fresh Basil (chopped, fresh for best flavor)
Other Ingredients
- 50 milliliters Extra Virgin Olive Oil (premium quality)
- 1 teaspoon Salt
Instructions
- Prepare the zucchini: Slice the zucchini into thin rounds using a sharp knife or mandoline to ensure even thickness.
- Fry the zucchini: Heat a pot or deep pan with a generous amount of oil to a hot temperature suitable for deep frying. Deep-fry the zucchini rounds in batches for about 3-4 minutes until golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, approximately 8-10 minutes. Reserve 1 cup of the pasta cooking water before draining the spaghetti thoroughly.
- Combine pasta and zucchini: In a large pan over medium heat, add the fried zucchini and the drained spaghetti. Gradually add the reserved pasta water while stirring gently. This will create a creamy sauce as the starch from the water helps bind the ingredients.
- Add cheese: Remove the pan from the heat and immediately sprinkle in the grated Parmesan cheese. Stir until the cheese melts fully and creates a smooth, creamy coating over the spaghetti and zucchini.
- Finish and serve: Fold in the freshly chopped basil leaves and drizzle with extra virgin olive oil for a fragrant finish. Serve hot immediately for the best flavor and texture.
Notes
- Use fresh, high-quality ingredients for the best flavor, especially the olive oil and Parmesan cheese.
- For a vegan version, substitute Parmesan cheese with nutritional yeast or vegan cheese alternatives.
- Keep an eye on zucchini when frying to avoid burning; they should be golden and crispy but not overly browned.
- Reserve pasta water is key to achieving the creamy sauce without added cream.
- This dish pairs well with a light white wine and a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Frying
- Cuisine: Italian
