Spaghetti alla Nerano
I followed this recipe and slightly changed up amounts of ingredients used and added garlic. I also do not let the fried zucchini rest and dry overnight.
Servings: 4
Ingredients
- 2 to 3 cups olive oil extra virgin, for frying
- 3 to 4 medium to large sized zucchini sliced thin using a mandolin slicer
- 1/2 lb. spaghetti
- 4 to 5 tablespoons good quality unsalted butter + more if needed
- 1 bunch fresh basil leaves
- salt and pepper to taste
- 1/2 cup Parmiginao Reggiano freshly grated
- 1/4 to 1/2 cup Pecorino cheese freshly grated
Instructions
- Place oil into deep pan over medium high heat. When the oil is ready*, (working in batches) carefully add the zucchini and fry zucchini in oil until they are golden in color. Drain on paper towels and repeat until all zucchini is cooked.
- In a large pot of salted boiling water, boil the spaghetti until al dente. You can even go 1 minute less than al dente because you are finishing the spaghetti on the stove in the sauce.While the pasta is cooking, make the sauce. Add the butter and garlic and stir together. After a minute or two, add the fried zucchini, the basil, a ladle of pasta cooking water to start, and salt and pepper to a deep sauté pan over medium heat and mix together. After 4 to 5 minutes, the ingredients will have blended into a watery sauce.
- Drain the pasta a minute before it’s al dente and add the spaghetti to the pan with zucchini and toss vigorously. Add more pasta water and butter if needed. Turn the heat off and slowly add the grated cheeses, tossing continuously to ensure everything is creamy and well blended. Serve the pasta immediately with a dusting of grated parmigiano and basil for decoration. Enjoy!
Notes
*The Wooden Spoon Test: Dip the handle of a wooden spoon or chopstick into the hot oil. If steady bubbles form and dance around the wood, the oil is ready. If it bubbles wildly and violently, the oil is too hot. If no bubbles appear, it is too cold.