[ ./recipes/pasta/spaghetti-alla-nerano.md ]
★ ITALIAN · PASTA
Spaghetti alla Nerano.
SERVES
2
TOTAL
25m
ACTIVE
25m
LVL
MEDIUM
COOKED
// SUMMARY
Spaghetti alla Nerano — a classic from the Amalfi Coast. Deep golden fried zucchini rounds emulsified with pasta water and cheese into a silky sauce. Simple ingredients, perfect technique.
// INGREDIENTS
| 80 | ml | best quality extra-virgin olive oil, for shallow-frying |
| — 2–3 small zucchini (300–400 g), sliced into 6 mm rounds | ||
| — Kosher salt and freshly ground black pepper | ||
| 1 | small garlic clove, sliced thin (optional, about 3 g) | |
| 225 | g | spaghetti, preferably bronze-die extruded (such as DeCecco) |
| 1 | tbsp | unsalted butter (14 g) |
| 50 | g | finely grated Parmesan or Pecorino Romano — or a blend of Parmesan and aged provolone (provolone del Monaco if you can get it) |
| — A handful of fresh basil leaves, very roughly chopped (about 10 g) | ||
// METHOD
- 01
Fry zucchini: Heat olive oil in a skillet until shimmering but not smoking. Lay as many zucchini slices as you can fit in a single layer and fry, turning occasionally, until deeply browned but not blackened, about 5 minutes. Pour the zucchini and oil through a fine mesh strainer, return the oil to the skillet, and repeat until all the zucchini is fried.
- 02
Optional — overnight rest: Lay the zucchini slices out on a wire rack set in a rimmed baking sheet and refrigerate uncovered overnight for extra flavour.
- 03
Cook pasta: In a wide, straight-sided sauté pan or braiser, bring a couple inches of water to a boil. Add the spaghetti and cook until just shy of al dente.
- 04
Build the sauce: Return the zucchini to a large skillet. If using garlic, add it now and cook, stirring, over medium heat just until fragrant, about 1 minute. When the pasta is about half done, add a ladleful of pasta water to the skillet with the zucchini. Simmer and stir until the zucchini starts to break down in the sauce and the liquid takes on a deep golden colour.
- 05
Combine: Stir in the torn basil and continue simmering until the pasta is about 2 minutes shy of al dente. Using tongs, transfer the pasta to the skillet with the zucchini. Add the butter and bring to a simmer over high heat, tossing and stirring continuously until the pasta is fully cooked. Add ladles of pasta water as necessary to keep the sauce loose, creamy, and emulsified.
- 06
Finish: Remove from heat. Stir in the cheese until smooth. Adjust the sauce with more pasta water if necessary. Season with pepper, transfer to a serving platter, and finish with more cheese and a drizzle of olive oil. Serve immediately.
// NOTES
- — Use the smallest, densest zucchini you can find
- — A mix of zucchini and small summer squash works too
- — Bronze-die pasta holds the sauce better
- — The overnight rest method makes a real difference in flavour
// SOURCE
- user