Spaghetti alle Zucchine alla Nerano (Stanley Tucci-Inspired)
A beloved dish from the small Amalfi Coast town of Nerano, this spaghetti combines thinly fried zucchini, pasta water, and cheese to create a velvety, almost creamy sauce—without a drop of cream. A favorite of Stanley Tucci’s, this dish gained worldwide fame after being featured on Searching for Italy.
Equipment
- Mandoline slicer optional, for uniform zucchini slices
Ingredients
- 14 oz Spaghetti
- 4 Medium zucchini thinly sliced into rounds
- 1 cup Olive oil
- 1 clove Garlic peeled and lightly smashed
- 1 cup Grated Provolone del Monaco or Pecorino
- 1/2 cup Grated Parmigiano-Reggiano
- 3-4 Basil leaves torn
- 1 cup Reserved past water
- Salt & pepper to taste
Instructions
- Fry the zucchini: Heat olive oil in a wide pan over medium-high. Fry the zucchini in batches until golden and slightly crisp. Drain on paper towels and lightly salt. This step is key to developing the rich flavor.
- Let the zucchini rest: Traditionally, the fried zucchini is left to rest for several hours or even overnight to deepen the flavor, but 20–30 minutes works in a pinch.
- Cook the pasta: Boil spaghetti in salted water until just shy of al dente. Reserve 1 cup of pasta water before draining.
- Build the sauce: In a large pan, heat a tablespoon of olive oil with the garlic. Add the fried zucchini and a splash of pasta water. Toss in the cooked pasta.
- Stir in the cheese: Off heat, slowly mix in the Provolone del Monaco and Parmigiano-Reggiano while stirring vigorously, adding more pasta water as needed to create a creamy emulsion. Do this off heat to avoid clumping.
- Finish and serve: Add black pepper and torn basil. Toss and serve immediately with a sprinkle of extra cheese.
Notes
- Provolone del Monaco is traditional but can be hard to find; caciocavallo or a mix of pecorino and provolone is a good substitute.
- The dish contains no cream—its luscious texture comes entirely from cheese, pasta water, and zucchini.