Spaghetti alla Nerano
Serves 1
Directions
- 1Heat oil in a pot, slice zucchini into thin rounds and add to the hot oil and cook until it turns golden brown.
- 2Remove the zucchini from the oil and place on a paper towel to cool and let the zucchini rest for at least two hours to soften.
- 3Bring a pot of salted water to a boil and add spaghetti.
- 4When it is al dente, reserve about a cup of pasta water and drain the rest.
- 5Heat the zucchini in a large skillet or frying pan over medium heat along with pasta water, salt and pepper.
- 6Add the spaghetti to the zucchini along with butter.
- 7Remove the pan from the heat and add Parmesan along with pasta water and mix the ingredients together until the cheese melts and thickens into a sauce.
- 8Serve with basil.
Ingredients
- 1 cup neutral oil
- 3 medium zucchini
- 8 oz spaghetti
- 0.25 cup pasta water
- pinch salt
- pinch pepper
- 2 tbsp butter
- 0.75 cup Parmesan
- spoonful pasta water
- basil
Equipment
potknifemandoline slicerpaper towellarge skilletfrying pan
Tips
- The zucchini should rest for at least two hours to soften.
- The zucchini can be made a day before and let it rest in the fridge overnight.
- You will likely need to add more pasta water or cheese until you reach your desired consistency.
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