Spaghetti Alla Nerano – Bruno Albouze

By Bruno Albouze · 40 min

Ingredients

Instructions

1. Grate the cheeses.
2. Wash and dry the zucchini, trim the ends, and slice lengthwise into 4 mm sheets using a mandoline or sharp knife, stopping before the core and using only the firm flesh. Stack two slices at a time and cut into julienne strips.
3. Boil the zucchini strips in heavily salted water for 3 minutes, then cool them in an ice bath and drain.
4. For the traditional version, slice small zucchini into 3 mm rounds and leave them spread on a tray at room temperature overnight to dry out.
5. Heat vegetable oil in a deep pan about 2.5 cm (1 inch) deep to 170-180°C (340-355°F). Fry the rounds for about 8 minutes, until golden and crisp on both sides. Drain on paper towels and salt lightly while hot.
6. Cut the zucchini flowers and basil into thin slices.
7. Bring a large pot of water to a boil and salt it. Cook the linguine for 6 minutes, then drain and set aside. Keep the pasta water at a simmer.
8. In a sauté pan, combine the flowers, basil, cold butter, and the fried rounds if using. Turn on the heat, add the pasta and about 80 g (1/3 cup) of simmering pasta water, and toss with tongs, shaking the pan, for about 5 minutes, adding more hot pasta water as needed until the pasta is al dente. Reheat the zucchini strips briefly in the hot pasta water and drain.
9. Remove the pan from the heat. Add the cheeses in small batches, stirring constantly until each melts before adding more, and mix in the zucchini strips.
10. Add more hot pasta water if needed so the sauce binds.
11. Twirl the pasta with tongs into nests and place on plates. Top with more sauce and basil oil if desired.

Summarized from Bruno Albouze's video. Watch it for the details.

More recipes with

CheeseParmesan cheesePastaZucchiniProvolone cheeseLinguine