Spaghetti alla Nerano
Ingredients
- 4 Zucchini, sliced into 1/8 in thick rounds
- 1/2 cup Freshly Grated Parmigiano Reggiano
- 1/2 cup Freshly Grated Pecorino Romano
- Handful of Fresh Basil Leaves
- Extra Virgin Olive oil for frying the Zucchini
- Salt to taste
- 1 lb Spaghetti
Instructions
- Wash and cut the zucchini into 1/8 in. rounds.
- Add Olive oil to a large fry pan, about an inch high. Add the zucchini a little at a time making sure not to crowd the pan too much. Fry until golden and place on a paper towel lined plate. As you fry, place fresh basil leaves and a sprinkle of salt on each layer of zucchini. Traditionally, the zucchini should be made the day before and refrigerated. You can also make them in the morning and let them sit in the fridge all day.
- Fill a large pot with water, bring it to a boil, add salt and cook the spaghetti to al dente. Into a separate saute pan, add a drizzle of olive oil on medium heat. Then add the zucchini once the oil is hot. Cook to reheat the zucchini.
- Set aside a large cup of pasta water. Once the spaghetti al dente, scoop it directly into the pan with the zucchini. Add cheeses and begin to mix well along with a ladle full of pasta water. Stir until the sauce begins to thicken and coat the pasta.
- The very last step is to add fresh basil to the pasta and serve with more grated cheese on top! Buon Appetito!
Video
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