This creamy spaghetti alla Nerano is a true comfort dish! Made with fresh zucchini, rich cheese, and a hint of lemon, it’s both easy to make and oh-so-delicious.
Whenever I whip this up, I feel like an Italian chef in my own kitchen! Just toss the ingredients together, and you have a meal that tastes like a warm hug. 🍝
Key Ingredients & Substitutions
Spaghetti: Traditional spaghetti is perfect here, but you can use other long pasta like fettuccine or linguine if preferred. I find that spaghetti holds the sauce beautifully!
Zucchini: Young, firm zucchinis are ideal for frying. If zucchini is not available, yellow squash works as a great substitute. The key is to slice them thinly for even cooking.
Cheeses: Parmesan gives a sharp kick while Provolone adds creaminess. If you’re out of Provolone, mozzarella is a mild option that melts well. For lactose-free needs, try nut-based cheese alternatives.
Basil: Fresh basil is a must for flavor. If you can’t find fresh basil, try a pinch of dried basil. However, fresh really brings this dish to life!
How Do I Get Creamy Sauce Without It Clumping?
The key to that luscious sauce is to mix cheese with the hot pasta carefully. Here’s how to do it:
- Use low heat when adding cheese to avoid clumping. Keep the pasta warm!
- Add reserved pasta water gradually as you mix. This helps to create a smooth sauce. Start with a few spoonfuls and add more as needed.
- Toss continuously with tongs to evenly coat the pasta and allow the cheeses to melt completely.
It’s all about patience and gentle mixing! Enjoy your creamy pasta with a smile!
Stanley Tucci’s Favorite Creamy Spaghetti Alla Nerano
Ingredients You’ll Need:
For the Pasta:
- 12 oz (350 g) spaghetti
- 3 medium zucchinis, thinly sliced into rounds
For the Sauce:
- 4 tbsp extra virgin olive oil, divided
- 2 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- 1 cup freshly grated Parmesan cheese (or Pecorino Romano)
- ½ cup shredded Provolone cheese (can substitute with mozzarella)
- Fresh basil leaves, chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon (optional, for brightness)
How Much Time Will You Need?
This delightful dish will take about 25 minutes altogether. You’ll spend about 10 minutes prepping the ingredients and boiling the pasta, and then around 15 minutes cooking everything together. It’s a quick meal that tastes like it’s been simmering all day!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. When it’s bubbling happily, add the spaghetti and cook according to the package instructions until it’s just al dente. Remember to reserve about 1 cup of the pasta water before you drain it! This water is magic for creating the sauce!
2. Fry the Zucchini:
While your pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the zucchini slices in batches—this helps them fry evenly and get nice and golden. Fry each piece for about 3-4 minutes on each side until they’re tender and beautifully browned. Once done, take them out and let them drain on paper towels. Repeat for any remaining zucchini, adding more oil if needed.
3. Make the Garlic Base:
In the same skillet, pour in the remaining 2 tablespoons of olive oil. Toss in the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds until fragrant—be careful not to burn the garlic!
4. Combine Everything:
Now, it’s time to bring it all together! Add the fried zucchini back to the skillet, mixing it with the garlic and oil. Then, gently add the drained spaghetti right on top!
5. Create the Creamy Sauce:
Lower the heat. Gradually sprinkle the grated Parmesan and shredded Provolone cheeses over the spaghetti, tossing continuously. This will help melt the cheeses into a creamy, delicious sauce. If it gets too thick, just add some of that reserved pasta water a little at a time to achieve your desired creaminess.
6. Final Touches:
Next, stir in the chopped fresh basil, and season with salt, pepper, and lemon juice if you like a bit of brightness. Give everything a good mix to marry the flavors!
7. Serve and Enjoy!
Plate your creamy spaghetti right away. Top it with extra grated cheese, a few fresh basil leaves, and a sprinkle of black pepper for that final touch. Enjoy your delicious meal!
This recipe captures the authentic creamy texture of Spaghetti Alla Nerano, with crispy zucchini and a rich cheese blend that Stanley Tucci loves! Buon appetito!
FAQs for Stanley Tucci’s Favorite Creamy Spaghetti Alla Nerano
Can I Use Different Pasta Shapes?
Absolutely! While spaghetti is traditional, you can use other long pasta shapes like linguine or fettuccine. Just keep in mind that the cooking time may vary slightly based on the shape you choose.
Can I Substitute Zucchini with Other Vegetables?
Yes! While zucchini is key to the classic flavor, you could use yellow squash or even eggplant for a different twist. Just make sure to slice them thinly for even cooking!
How Do I Store Leftovers?
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to help revive the creamy sauce.
What Can I Serve with Spaghetti Alla Nerano?
This dish pairs wonderfully with a simple side salad or toasted garlic bread. You can also serve it with a glass of white wine for an authentic Italian experience!
