Spaghetti alla Nerano
Ingredients: dry spaghetti, zucchini, Provolone dolce, garlic cloves, Pecorino cheese · 45 min cook time · 650kcal · ~₩25,000
Ingredients
300g dry spaghetti, 600g zucchini, 200g Provolone dolce, 1개 garlic cloves, 50g Pecorino cheese, 1large amount basil, 200ml extra virgin olive oil, 1generous spoon rock salt
Instructions
1. Wash zucchini, remove top and bottom, then slice them not too thin and not too thick. They should reduce by half when fried.
2. Grate the Provolone dolce while it's cold and straight out of the fridge to prevent it from going soft and clumping.
3. Heat extra virgin olive oil (or sunflower oil) in a pan to 150-160°C. Fry the zucchini slices in batches until golden and shrunk, separating them to prevent sticking.
4. Remove fried zucchini and place them on kitchen paper to drain excess oil. Immediately break fresh basil over the hot zucchini with your hands.
5. Cover the basil-topped zucchini layer with more kitchen paper, then repeat the frying and basil-adding process for subsequent batches.
6. Once all zucchini are fried and basil-infused, they can be covered with plastic wrap and refrigerated for later use (up to the next day) or left at room temperature if cooking immediately.
7. Bring a large pot of tap water to a boil. Once boiling, add a generous spoon of rock salt.
8. Cook the spaghetti according to package instructions until al dente. Reserve some pasta water before draining.
9. While pasta cooks, heat extra virgin olive oil in a pan over medium-low heat. Crush the garlic clove and add it to the oil.
10. Gently cook the garlic for about 30 seconds, then add a splash (about a tablespoon) of water to prevent it from burning.
11. Add the fried zucchini to the pan with the garlic and oil. Add some reserved pasta water to create a sauce and prevent ingredients from burning.
12. Transfer the al dente spaghetti directly from the pot into the pan with the zucchini mixture. Stir quickly.
13. Add reserved pasta water as needed to prevent the pasta from drying out and to create a creamy consistency. Toss or stir until well combined and creamy.
14. Switch off the heat. Add the grated Provolone dolce and Pecorino cheese to the pasta. Toss or stir vigorously until the cheese melts and forms a creamy sauce.
15. Serve immediately, garnished with fresh basil and an extra drizzle of olive oil if desired.
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