This spaghetti alla Nerano is a simple pasta dish that shines with zucchini and cheese. It’s creamy, cheesy, and full of fresh flavors—perfect for a cozy dinner!
I love how quick and easy it is to whip up! Just sauté, blend, and mix. Plus, who can resist cheese? It’s a total crowd-pleaser and makes me feel like a top chef! 🍝
Key Ingredients & Substitutions
Spaghetti: This dish is best with traditional spaghetti, but you can substitute it with other pasta types like linguine or fettuccine if you prefer. Whole wheat or gluten-free pasta can also work well!
Zucchini: Fresh zucchini adds a lightness and sweetness to the dish. If zucchini is out of season, you can use summer squash or even eggplant as a substitute.
Pecorino Romano Cheese: This cheese has a salty, savory flavor that really makes the dish. If you can’t find it, you can use Parmigiano-Reggiano for a similar taste, though it will be a bit milder.
Olive Oil: Extra-virgin olive oil is best for flavor, but you can use regular olive oil if that’s what you have. For a twist, consider a garlic-infused oil!
How Do I Get the Zucchini Perfectly Sautéed?
Sautéing zucchini until golden can seem tricky, but it’s all about timing and heat. Here are some tips:
- Make sure the skillet is hot enough before adding the zucchinis to avoid steaming.
- Cook in batches if your skillet is small, which gives the zucchini room to crisp up.
- Don’t rush! Let them sit for a few minutes before flipping to achieve that nice golden color.
This will result in deliciously crispy zucchini that complements your pasta perfectly!
Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) spaghetti
- 3 medium zucchinis, thinly sliced into rounds
- 4 tbsp extra-virgin olive oil, divided
- 2 cloves garlic, finely minced
- 1/2 cup grated Pecorino Romano cheese, plus extra for garnish
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, roughly chopped or torn, for garnish
How Much Time Will You Need?
This delightful dish takes about 20 minutes from start to finish. You’ll spend around 10 minutes prepping the ingredients and cooking the pasta, and another 10 minutes sautéing the zucchini and bringing it all together. Quick and satisfying!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until it’s al dente. Remember to save about 1 cup of the pasta cooking water before you drain the spaghetti.
2. Sauté the Zucchini:
While the pasta is cooking, grab a large skillet and heat 3 tablespoons of olive oil over medium heat. Once hot, add the sliced zucchini in a single layer (you might need to do this in batches if your skillet is small). Sauté until golden and crispy on the edges, which should take about 3-4 minutes per side. Once done, use a slotted spoon to transfer the zucchini to a plate lined with paper towels to drain off any excess oil.
3. Flavor the Oil:
In the same skillet, pour in the remaining 1 tablespoon of olive oil and add the minced garlic. Cook for about 30 seconds to 1 minute, stirring frequently. Make sure not to burn the garlic, as that can give a bitter taste to the dish.
4. Combine Pasta and Garlic:
Reduce the heat a little and add the drained spaghetti to the skillet with the garlic. Toss everything together to coat the pasta in the oil and garlic, letting the flavors mingle.
5. Make it Creamy:
As you’re tossing the pasta, gradually sprinkle in the grated Pecorino Romano cheese. Keep mixing to create a creamy sauce that clings to your spaghetti. If the sauce is too thick, don’t forget to add the reserved pasta water a little bit at a time until it reaches your desired silky texture.
6. Fold in the Zucchini:
Gently add about half of the sautéed zucchini back into the pasta and toss to combine. Season with salt and freshly ground black pepper to taste, enhancing those lovely flavors.
7. Serve the Dish:
To plate, transfer the spaghetti to bowls or plates and top with the remaining zucchini slices. Sprinkle a bit more Pecorino cheese on top and finish with fresh basil leaves to brighten it up.
8. Enjoy!
Serve this delicious dish immediately, relishing the creamy, cheesy flavor and fresh taste of the zucchini. It’s an Italian classic that’s sure to please everyone!
This recipe truly captures the essence of Spaghetti alla Nerano, celebrated by Stanley Tucci—easy, elegant, and packed with vibrant zucchini and pecorino flavors. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Pasta?
Absolutely! While spaghetti is traditional, you can swap it for other pasta shapes like linguine, fettuccine, or even penne. Just adjust the cooking time according to the package instructions!
What If I’m Out of Pecorino Romano Cheese?
No worries! You can use Parmigiano-Reggiano as an alternative. It will give you a slightly different flavor but still delicious. If you want a bit more saltiness, just add a touch more salt to the dish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop with a splash of water or olive oil to help revive the creamy sauce.
Can I Make This Dish Vegan?
Yes! You can easily make a vegan version by substituting the spaghetti for a plant-based variety and using nutritional yeast instead of Pecorino Romano to get a cheesy flavor without the dairy.
