Spaghetti alla Nerano - #1 Dish from Stanley Tucci's "Searching for Italy"

By Sip and Feast · 30 min

Ingredients

Instructions

1. Fry the zucchini slices in olive oil until golden brown, about 3 minutes per side. Place them on paper towels in a large pan and salt each batch right after frying. Work in batches.
2. Cook the spaghetti until very al dente in salted water (2 tablespoons kosher salt per gallon).
3. Meanwhile, heat a large clean pan over medium-low heat and cook the garlic cloves in 3 tablespoons of extra virgin olive oil until golden. Remove and discard the garlic.
4. Add the butter, a ladle of pasta water and half of the zucchini to the pan and bring to a simmer. Mash the zucchini against the side of the pan with a wooden spoon to make a loose sauce.
5. Lift the pasta straight from the pot with tongs into the pan and cook for 1 to 2 minutes more, keeping it al dente.
6. Turn off the heat and add the grated Caciocavallo. Toss until emulsified and creamy, adding a few tablespoons of pasta water at a time if it is too dry.
7. Taste and adjust salt and pepper. Stir in the parsley, then serve right away, dividing the remaining zucchini rounds among the plates.

Summarized from Sip and Feast's video. Watch it for the details.

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