Gabe's Spaghetti alla Nerano 🤤

From the creator

Spaghetti alla Nerano takes fried zucchini and turns it into magic ✨ Get Gabe Bertaccini's recipe 👇 Spaghetti alla Nerano Recipe courtesy of Gabriele Bertaccini Level: Easy Total: 30 min Active: 30 min Yield: 2 servings 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

Published 2025-09-05 · Watch on YouTube ↗
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