Spaghetti alla Nerano

Method

1. 01
   Step 1Slice the zucchini

   Using a mandoline, slice the zucchini into thin rounds.

   Zucchini
2. 02
   Step 2Heat the oil

   In a large pan, heat olive oil over medium heat until shimmering.

   Note

   Use enough oil to cover the zucchini slices for frying — about 250 ml for a 28 cm pan.

   Olive oil
3. 03
   Step 3Fry the zucchini

   Add the zucchini slices in a single layer and fry until golden brown and crispy on both sides. Remove to a plate and set aside.

   Note

   Work in batches if needed to avoid crowding the pan. The zucchini should be golden, not greasy.

   ZucchiniOlive oil
4. 04
   Step 4Boil the spaghetti

   Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve a ladle of pasta water before draining.

   Note

   Check the package time and pull the pasta 1 minute early — it finishes in the pan.

   SpaghettiWater
5. 05
   Step 5Combine pasta and zucchini

   In a large pan (or use the same frying pan after discarding most of the oil, leaving a thin layer), add the fried zucchini and drained spaghetti. Add a splash of reserved pasta water.

   ZucchiniSpaghettiWater
6. 06
   Step 6Add cheese and toss

   Add the grated parmesan cheese and toss vigorously over low heat, adding more pasta water a little at a time, until the sauce is glossy and coats the spaghetti.

   Note

   The starch in the pasta water emulsifies with the cheese and any residual oil to create a creamy sauce without cream.

   WaterParmesan
7. 07
   Step 7Season and garnish

   Season with black pepper and garnish with fresh basil leaves.

   Black pepperBasil
8. 08
   Step 8Serve

   Twirl a portion onto each plate, arrange a few fried zucchini slices on top, grate extra parmesan over the pasta, and serve immediately.

   Note

   Pair with a crisp white wine for a special-occasion feel.

   ZucchiniParmesan