Spaghetti alla Nerano Recipe

Ingredients

• 12 ounces spaghetti ((340 grams) )
• 3 medium zucchini (approximate (1lb 5 oz or 600 grams))
• 4 ounces grated Provolone cheese ((120 grams) )
• 2 ounces finely grated Parmigiano Reggiano cheese ((60 grams) )
• 1 garlic clove
• 1/2 cup (115 mls) olive oil ((115 mls) more as necessary)
• 1 teaspoon salt (plus extra for pasta water)
• fresh basil leaves (as desired)
• black pepper

Instructions

1. 1

   Wash, dry and slice the zucchini into thin rounds a little over 1/16 inch (2mm).

2. 2

   Pour olive oil into a large skillet or frying pan. It should be a depth of about ¼ inch (a little over ½ cm). Add more oil if necessary.

3. 3

   Fry thinly sliced zucchini in hot olive oil until lightly browned. It’s best to fry in batches, making one layer of zucchini slices. It will take about 5-7 minutes, turning each slice over halfway through the cooking. Remove and drain. Then place on a plate and salt lightly. Continue with the remaining zucchini slices. Set aside until needed. Drain the oil and reserve for later.

4. 4

   Bring a large pot of salted water to the boil.

5. 5

   Add spaghetti and cook until 2 minutes before being completely done.

6. 6

   In the meantime, heat 1 tablespoon of the reserved olive oil. Add garlic and cook until fragrant.

7. 7

   Then add reserved fried zucchini and a handful of torn basil leaves. Add a little of the pasta cooking water.

8. 8

   Cook, stirring to combine until the pasta is ready.

9. 9

   When the pasta is ready, remove the pasta using tongs or a spaghetti scoop and add it straight to the skillet of zucchini.

10. 10

    Stir well to combine, adding more pasta cooking water if necessary. Stirring will make it creamy. In Italian this is know as “mantecare” which means “to cream” and it’s just the action of stirring.

11. 11

    Take the skillet off the heat and add in the cheeses. Stir to melt the cheeses, adding more pasta cooking water to assist.

12. 12

    Stir in lots of torn basil leaves.

13. 13

    Serve with a grind of black pepper and extra cheese