Description
Creamy Spaghetti alla Nerano is a luscious Italian pasta dish featuring thinly sliced zucchini fried to golden perfection, blended into a smooth, flavorful sauce with fresh basil, garlic, and Parmesan cheese. This comforting and elegant spaghetti recipe combines the crunchy texture of fried zucchini with a creamy, cheesy pasta for an irresistible meal in about 45 minutes.
Ingredients
Zucchini
- 1 1/2 lbs zucchini (about 4 small or 3 large, sliced thinly)
Frying Oil
- 1 1/2 to 2 cups vegetable oil or neutral frying oil (enough to coat bottom of pot for shallow frying)
Pasta
- 8 oz spaghetti, cooked al dente (reserve 1 1/2 cup pasta water)
Sauce and Seasoning
- 2 + 1 tbsp olive oil
- 2 cloves garlic, grated or minced
- 1/4 cup packed fresh basil leaves
- 1 tbsp butter
- Kosher salt and pepper to taste
- 1/3 cup Parmesan cheese, grated
Instructions
- Heat the oil: In a Dutch oven or high-walled skillet over medium-high heat, add the vegetable oil to create about a 1/2 inch depth. Heat the oil to 350°F, using a thermometer to ensure accurate temperature for frying.
- Prepare for pasta: Bring a large pot of salted water to a boil for cooking the spaghetti. Delay cooking the pasta until you’re frying the last batch of zucchini to prevent overcooking or drying out.
- Fry the zucchini: Once the oil is hot, fry the thinly sliced zucchini in batches. Depending on your pan size, fry them overlapping but in 2 batches is typical. Fry for 8–10 minutes per batch, turning occasionally for even golden browning.
- Drain zucchini: Remove the zucchini with a spider strainer or slotted spoon, and place on paper towels to absorb excess oil. Repeat for the remaining batches.
- Cook the pasta: While the zucchini drains, cook the spaghetti al dente according to package directions. Reserve 1 1/2 cups of pasta cooking water before draining.
- Make the creamy zucchini sauce: In a food processor or blender, combine half of the fried zucchini, basil leaves, 2 tablespoons olive oil, and 1/2 cup reserved pasta water. Blend until completely smooth and creamy.
- Sauté garlic and combine: In a high-walled skillet over medium heat, add 1 tablespoon olive oil and sauté the grated garlic for about 1 minute until fragrant. Add the remaining fried zucchini and pour the creamy zucchini sauce over them. Stir to mix thoroughly.
- Toss pasta with sauce: Add the drained spaghetti, butter, and grated Parmesan cheese to the skillet. Toss the pasta continuously to coat with the sauce, adding reserved pasta water as needed to adjust the sauce consistency. Season with salt and pepper to taste.
- Serve: Serve the creamy spaghetti alla Nerano immediately while warm for the best flavor and texture. Enjoy!
Notes
- Use a thermometer for precise oil temperature to ensure perfectly fried zucchini without absorbing too much oil.
- Reserve pasta water to help achieve the perfect sauce consistency.
- For best texture, cook the pasta just before finishing frying zucchini to avoid soggy noodles.
- Thinly slicing zucchini helps them cook evenly and fry crispy.
- This dish is best served immediately as the creamy sauce thickens if left to sit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
