Spaghetti alla Nerano
ID: a9cc7133...
A classic Italian pasta dish hailing from the Amalfi Coast featuring crispy fried zucchini, aromatic basil, zesty lemon, and a rich, creamy cheese sauce emulsified with starchy pasta water.
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🍳 Cooking Flow
Slice zucchini thinly and fry in garlic-infused olive oil until golden brown. → Boil spaghetti in salted water until al dente. → Simmer fried zucchini with pasta water to form a sauce base. → Add pasta, cheese, lemon zest, and basil, then toss vigorously off heat until creamy. → Plate pasta topped with crispy zucchini, grated cheese, and black pepper.
Cooking Steps
Brief Cooking Order
Slice zucchini thinly and fry in garlic-infused olive oil until golden brown. → Boil spaghetti in salted water until al dente. → Simmer fried zucchini with pasta water to form a sauce base. → Add pasta, cheese, lemon zest, and basil, then toss vigorously off heat until creamy. → Plate pasta topped with crispy zucchini, grated cheese, and black pepper.
Introduction
A classic Italian pasta dish hailing from the Amalfi Coast featuring crispy fried zucchini, aromatic basil, zesty lemon, and a rich, creamy cheese sauce emulsified with starchy pasta water.
Step 1
Thinly slice the zucchini into round discs using a mandoline.
Step 2
Heat a generous amount of olive oil in a pan, lightly fry the peeled garlic cloves to infuse the oil, then remove the garlic.
Step 3
Add the sliced zucchini in batches and fry in the hot olive oil until deep golden brown and slightly crispy. Transfer to paper towels to drain excess oil and season with salt.
Step 4
Bring a pot of water to a boil, add salt, and cook the spaghetti until al dente.
Step 5
In a clean pan, add most of the fried zucchini and ladle in hot pasta cooking water. Simmer and stir, lightly mashing the zucchini to release their starch and flavor into the liquid.
Ingredients List
Important Notes
Frying zucchini until deeply browned is essential to develop the signature caramelized flavor of Nerano sauce.
Reserve some of the crispiest fried zucchini slices before tossing to use as a crunchy garnish on top.
Remove the pan from direct high heat before adding the grated cheeses to prevent clumping and achieve a silky emulsion.
Adjust the creaminess of the sauce by adding splashes of starchy pasta water while tossing.
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