Gabe’s Spaghetti alla Nerano 🤤

Spaghetti alla Nerano takes fried zucchini and turns it into magic ✨

Get Gabe Bertaccini’s recipe 👇

Spaghetti alla Nerano
Recipe courtesy of Gabriele Bertaccini
Level: Easy
Total: 30 min
Active: 30 min
Yield: 2 servings

Ingredients

1/2 cup olive oil
3 medium zucchini (about 21 ounces), sliced into thin rounds
8 ounces spaghetti
4 tablespoons (1/2 stick) unsalted butter
2 cloves garlic, smashed
1/2 cup freshly grated Provolone del Monaco or Pecorino Romano, plus more for serving
1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground black pepper
1 small bunch fresh basil, leaves torn, for garnish

Directions

Heat the olive oil in a large skillet over medium heat. Working in batches, add the zucchini and fry, turning halfway, until golden, 5 to 7 minutes. Transfer the zucchini to a plate using a slotted spoon and mash slightly. Repeat with the remaining zucchini. Reserve 2 tablespoons of the olive oil in the skillet.

Meanwhile, bring a large pot of water to a boil. Add the spaghetti and cook to just under al dente according to the package directions. Reserve about 3/4 cup of the pasta water, then drain.

Set the reserved skillet over medium-high heat and add 2 tablespoons of the butter. Add the garlic and cook briefly, 2 to 3 minutes, then discard. Add the reserved pasta water and half of the zucchini mash, then toss in the spaghetti. Off heat, add the Provolone, Parmigiano-Reggiano, remaining zucchini and remaining 2 tablespoons butter and toss to emulsify. Season with salt and pepper.

Transfer to a serving bowl and garnish with the torn basil and more cheese.

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