Spaghetti alla Nerano
Ingredients: spaghetti, zucchini, basil, garlic, pecorino cheese · 30 min cook time · 685kcal · ~₩17,900
Ingredients
300g spaghetti, 600g zucchini, 1lot basil, 1clove garlic, 3tbsp pecorino cheese, 150g provolone cheese, 1lot extra virgin olive oil, 1tbsp salt, 1pinch pepper
Instructions
1. Cut the zucchini into thin discs. Ensure they are not too thick for faster cooking and crispiness.
2. Heat a generous amount of extra virgin olive oil in a pan until hot enough for frying. Test with a piece of zucchini.
3. Fry the zucchini in batches until golden brown and crispy. Stir frequently to prevent sticking and ensure even cooking. This will take about 5 to 7 minutes per batch.
4. Place a layer of basil on a paper towel. Once fried, transfer the hot zucchini onto the basil to rest and infuse flavors. Cover with more basil for subsequent batches.
5. Boil a large pot of water for the pasta. Add 1 tablespoon of rock salt.
6. Cook the spaghetti according to package instructions, typically around 11 minutes. Push the pasta down into the water as it softens.
7. While the pasta cooks, grate the provolone cheese.
8. In a separate pan, add about 3-4 tablespoons of extra virgin olive oil. Break a garlic clove and add it to the oil to release its flavors for a couple of minutes.
9. Add the rested zucchini and basil to the pan with the garlic-infused oil. Stir to 'revive' them and allow the basil to further flavor the oil.
10. Before draining the pasta, reserve a mug of starchy pasta water.
11. Remove the garlic clove from the pan. Transfer the cooked spaghetti directly into the pan with the zucchini and oil mixture.
12. Add a generous amount of the reserved pasta water and stir all ingredients together to combine and create a creamy sauce.
Source: Watch the original video