Stanley Tucci Spaghetti Alla Nerano Recipe
If you love simple pasta dishes, this Stanley Tucci Spaghetti Alla Nerano Recipe is worth trying. It became famous because of its creamy texture and rich zucchini flavor. The best part is that the sauce feels luxurious without using heavy cream.
Ingredients
- 400 g spaghetti
- 4 medium zucchini sliced into thin rounds
- ½ cup olive oil
- 2 garlic cloves lightly crushed
- 1 cup grated provolone cheese
- ½ cup grated parmesan cheese
- ½ cup reserved pasta water
- 8 fresh basil leaves
- 1 tsp sea salt
- ½ tsp black pepper
Instructions
Slice the Zucchini
- Wash and dry the zucchini. Slice into very thin rounds. Thin slices cook evenly and become soft faster. Try to keep the slices similar in thickness for better texture.
Fry the Zucchini
- Heat olive oil in a frying pan over medium heat. Add zucchini in batches. Cook until lightly golden. Remove and place on paper towels. Rest for several minutes.
Prepare the Pasta Water
- Bring a large pot of salted water to a boil. Cook spaghetti until slightly firm. Reserve half a cup of pasta water before draining.
Build the Flavor Base
- In the same pan, add crushed garlic. Cook briefly until fragrant. Remove garlic pieces. Return fried zucchini to the pan and mix gently.
Combine Pasta and Zucchini
- Add hot spaghetti directly into the zucchini pan. Toss carefully so every strand picks up the soft zucchini and rich olive oil.
Create the Creamy Sauce
- Slowly add grated provolone and parmesan. Pour in reserved pasta water little by little. Stir constantly until smooth and glossy.
Finish and Serve
- Add basil leaves, black pepper, and extra cheese if desired. Serve immediately while creamy and warm for the best texture.
Slice the Zucchini
- Wash and dry the zucchini. Slice into very thin rounds. Thin slices cook evenly and become soft faster. Try to keep the slices similar in thickness for better texture.
Fry the Zucchini
- Heat olive oil in a frying pan over medium heat. Add zucchini in batches. Cook until lightly golden. Remove and place on paper towels. Rest for several minutes.
Prepare the Pasta Water
- Bring a large pot of salted water to a boil. Cook spaghetti until slightly firm. Reserve half a cup of pasta water before draining.
Build the Flavor Base
- In the same pan, add crushed garlic. Cook briefly until fragrant. Remove garlic pieces. Return fried zucchini to the pan and mix gently.
Combine Pasta and Zucchini
- Add hot spaghetti directly into the zucchini pan. Toss carefully so every strand picks up the soft zucchini and rich olive oil.
Create the Creamy Sauce
- Slowly add grated provolone and parmesan. Pour in reserved pasta water little by little. Stir constantly until smooth and glossy.
Finish and Serve
- Add basil leaves, black pepper, and extra cheese if desired. Serve immediately while creamy and warm for the best texture.
Notes
- Slice zucchini very thin for softer texture.
- Do not skip reserved pasta water.
- Use fresh basil for better flavor.
- Add lemon zest for brightness.
- Mix in extra parmesan for richer sauce.
- Use whole wheat spaghetti if preferred.
- Add chili flakes for gentle heat.
- Let fried zucchini rest before mixing.