Description
Spaghetti Alla Nerano is a classic Italian pasta dish from the Amalfi Coast featuring golden fried zucchini, fresh basil, and creamy parmesan cheese, creating a luscious and comforting meal perfect for any pasta lover.
Ingredients
Scale
For the Zucchini
- 2 cups sunflower oil (or vegetable oil)
- 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)
For the Pasta
- 1 pound spaghetti
- 2 cups grated parmesan cheese
Instructions
- Heat Oil: Add the sunflower oil to a large pot and bring it to a boil over medium-high heat, preparing for frying the zucchini.
- Fry Zucchini: Fry the thinly sliced zucchini in the hot oil until golden brown, which takes about 5 to 6 minutes. Use a slotted spoon to remove the zucchini and place on paper towels to drain excess oil.
- Combine Zucchini and Basil: In a bowl, mix the fried zucchini with chopped fresh basil and kosher salt to taste. Drizzle with extra virgin olive oil for added flavor.
- Cook Pasta: Cook the spaghetti in salted boiling water until al dente. Reserve 2 cups of the pasta cooking liquid before draining the pasta.
- Toss Pasta and Zucchini: Transfer the cooked spaghetti to a large skillet over medium-low heat. Add the zucchini mixture and gradually add reserved pasta water to reach a creamy sauce consistency, tossing gently to combine.
- Add Parmesan: Stir in the grated parmesan cheese and continue tossing until the cheese melts and evenly coats the pasta and zucchini, creating a luscious, creamy sauce. Adjust seasoning with additional salt if needed.
- Serve: Plate the pasta, drizzle with extra virgin olive oil, and serve with extra parmesan cheese on the side for garnish.
Notes
- Zucchini can be prepared up to 5 days in advance and stored in the refrigerator to save time on the day of serving.
- Use high-quality extra virgin olive oil for drizzling to enhance the dish’s flavor.
- Make sure the zucchini slices are uniformly thin to ensure even frying and texture.
- Reserve pasta water is essential to achieving the signature creamy sauce without adding cream.
- Substitute parmesan with pecorino romano for a sharper taste if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 30 mg
