Spaghetti alla Nerano
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1363
- Total Fat
- 93
- Saturated Fat
- 31
- Carbohydrates
- 98
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 37
- Cholesterol
- 108
- Sodium
- 1322
- Total: 30 min
- Active: 30 min
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.