Authentic Spaghetti alla Nerano

Von Vincenzo's Plate · 25 Min.

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Zubereitung

1. Wash the zucchini, trim both ends, and slice into rounds about 3 mm thick.
2. Grate the cold provolone and put it back in the fridge until needed.
3. Heat oil to 150–160°C (300–320°F) and fry the zucchini in batches, turning until golden brown.
4. Drain the zucchini on kitchen paper in a single layer, scattering torn basil leaves between layers as they cool.
5. If cooking the next day, cover and refrigerate overnight; otherwise leave at room temperature while you cook the pasta.
6. Boil the spaghetti in salted water until al dente, reserving at least 1 cup of pasta water before draining.
7. Gently cook the crushed garlic in a generous amount of olive oil over medium-low heat for about 30 seconds, adding a splash of water to prevent burning.
8. Add the fried zucchini and a splash of pasta water to the pan.
9. Transfer the pasta to the pan with tongs, adding more pasta water as needed and tossing quickly.
10. Turn off the heat, wait about 10 seconds, then add the provolone and pecorino and toss until melted and creamy, adding more pasta water or cheese if needed.

Zusammengefasst aus dem Video von Vincenzo's Plate. Schau es dir für die Details an.

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KnoblauchKäseNudelnZucchiniSpaghettiPecorinoProvolone