Spaghetti alla Nerano (Creamy Zucchini Pasta)
This Spaghetti alla Nerano recipe will transport you straight to the Amalfi Coast in Italy. It’s crazy delicious and so full of flavor made with golden fried zucchini, cheese, and has a light creamy sauce, without any cream
Servings: 2
Calories: 677kcal
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Ingredients
- 6oz / 160g spaghetti pasta
- 16oz / 450g zucchini - approx 2 large zucchini
- 1 large garlic clove
- Handful of fresh basil leaves
- 2oz / 60g provolone cheese - or provolone del monaco
- ¼ cup parmigiano reggiano / parmesan cheese freshly grated
- 3-4 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Slice the zucchini into thin circles, approximately the same size. You can use a mandoline if easier
- Add the olive oil to a saucepan over medium heat, and add the whole garlic clove. Allow it to sizzle slowly to infuse the oil, but don't let it burn
- Carefully add the sliced zucchini and fry them over medium-high heat. If needed, you can also work in batches. Fry for a few minutes on each side, flipping when needed until they're a golden brown color
- Using a slotted spoon, remove the fried zucchini and place on a plate with paper towels to remove the excess oilWhile they're hot, tear over the basil leaves which will flavor the zucchini. Season with salt and pepper
- Boil the pasta in a large pot of water with salt, making sure to drain when its still al dente. Ensure to save some pasta cooking water
- While the pasta is boiling, finely grate both cheeses
- In the same saucepan, heat 1 tablespoon of olive oil (if you have residual oil from frying the zucchini, you can also use this)Add the cooked pasta, a ladle of pasta water, half of the grated provolone cheese, and the fried zucchini (saving some zucchini for garnish)
- Turn the heat off and continuously stir the pasta so that the cheese melts. Slowly add more pasta water as / when needed to create the creamy sauce
- Add the remaining provolone cheese, the grated parmesan, and a few more basil leaves. Keep adding more pasta water as needed, continuously stirring and tossing the pasta which will emulsify the sauce and become silky and creamyServe your delicious Spaghetti alla Nerano garnished with the saved zucchini and an optional sprinkle of parmesan and enjoy!
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Nutrition
Calories: 677kcal | Carbohydrates: 68g | Protein: 25g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 29mg | Sodium: 461mg | Potassium: 828mg | Fiber: 5g | Sugar: 8g | Vitamin A: 865IU | Vitamin C: 41mg | Calcium: 432mg | Iron: 2mg