Spaghetti Alla Nerano
A simple yet luxurious Italian classic! Golden, crispy zucchini meets silky spaghetti, all tossed in a rich butter and pecorino sauce. With every bite, taste the magic of this creamy, savory masterpiece straight from the Amalfi Coast.
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Spaghetti Alla Nerano
Servings: 2
A simple yet luxurious Italian classic! Golden, crispy zucchini meets silky spaghetti, all tossed in a rich butter and pecorino sauce. With every bite, taste the magic of this creamy, savory masterpiece straight from the Amalfi Coast.
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Ingredients
- 500 ml extra virgin olive oil
- 6 medium zucchinis sliced
- 300 g Barilla Al Bronzo spaghetti
- 20 g unsalted butter
- 100 g pecorino cheese
Equipment Used
Instructions
- Heat the olive oil in a large, high-sided pan. Once it's hot enough for a slice of zucchini to sizzle straight away, add the zucchini slices in batches, making sure not to overcrowd the pan. Each batch will take about 4 minutes to turn golden and crispy.
- Use a slotted spoon to lift the zucchini out onto a plate lined with kitchen paper, and season with sea salt.
- While the zucchini is cooling, bring a large pot of salted water to the boil. Add the spaghetti and cook for 1 minute less than the package instructions, or until al dente. Reserve a mugful of the pasta water, then drain the pasta.
- Drain most of the olive oil from the pan. Once the pasta is cooked, drain and add it, and the butter, to the pan. Add a good splash of the reserved pasta water, season with salt and cracked pepper and mix well to emulsify. Add the fried zucchini and mix to coat them in the sauce.
- Serve the pasta topped with grated pecorino cheese.
