Spaghetti alla Nerano

Steps

1. 1Slice the zucchini

   Using a mandoline, slice the zucchini into thin rounds.

   Zucchini
2. 2Heat the oil

   In a large pan, heat olive oil over medium heat until shimmering.

   Use enough oil to cover the zucchini slices for frying — about 250 ml for a 28 cm pan.

   Olive oil
3. 3Fry the zucchini

   Add the zucchini slices in a single layer and fry until golden brown and crispy on both sides. Remove to a plate and set aside.

   Work in batches if needed to avoid crowding the pan. The zucchini should be golden, not greasy.

   ZucchiniOlive oil
4. 4Boil the spaghetti

   Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve a ladle of pasta water before draining.

   Check the package time and pull the pasta 1 minute early — it finishes in the pan.

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5. 5Combine pasta and zucchini

   In a large pan (or use the same frying pan after discarding most of the oil, leaving a thin layer), add the fried zucchini and drained spaghetti. Add a splash of reserved pasta water.

   ZucchiniSpaghettiWater
6. 6Add cheese and toss

   Add the grated parmesan cheese and toss vigorously over low heat, adding more pasta water a little at a time, until the sauce is glossy and coats the spaghetti.

   The starch in the pasta water emulsifies with the cheese and any residual oil to create a creamy sauce without cream.

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7. 7Season and garnish

   Season with black pepper and garnish with fresh basil leaves.

   Black pepperBasil
8. 8Serve

   Twirl a portion onto each plate, arrange a few fried zucchini slices on top, grate extra parmesan over the pasta, and serve immediately.

   Pair with a crisp white wine for a special-occasion feel.

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