Spaghetti alla Nerano | Authentic summer recipe
(0)
30 min
Quick
Sezamo
O rețetă clasică din Campania, Spaghetti alla Nerano combină dulceața dovleceilor prăjiți cu cremozitatea parmezanului, aroma proaspătă de busuioc și o emulsie catifelată de unt și ulei de măsline.
Preparation method
Preparing the zucchini
Wash the zucchini and slice them into thin, even rounds.
Heat olive oil in a large pan and fry the zucchini slices in batches until golden and tender. Remove them onto a paper towel-lined plate to absorb excess oil and keep a few crispy rounds for garnish.
Boiling the pasta and sauce emulsion
Boil the spaghetti in a large pot of boiling salted water until al dente (2 minutes less than the cooking time stated on the package). Reserve a cup of the pasta cooking water.
Chef's tip
The secret to the creamy texture of Spaghetti alla Nerano lies in partially mashing the fried zucchini and gradually adding the pasta water along with the butter and cheese off the heat.
25 min
Under an hour
