Stanley Tucci’s cheesy spaghetti alla Nerano is a mouthwatering dish made with fresh zucchini, cheese, and a touch of love. It’s creamy, comforting, and oh-so-tasty!
This dish is super simple to whip up, which is perfect for any night you need a little comfort. I can’t help but keep going back for seconds! 🍝
Key Ingredients & Substitutions
Spaghetti: You can’t go wrong with traditional spaghetti, but feel free to swap in any pasta you love—linguine or fettuccine work well too. If you’re gluten-free, look for gluten-free pasta options.
Zucchini: Fresh, medium zucchini adds a lovely sweetness and texture. You could use yellow squash or even eggplant in a pinch, but the flavor will be different. Make sure to slice them thin for even cooking!
Pecorino Romano Cheese: This cheese gives the dish its distinctive salty flavor. If you can’t find it, a mix of Parmesan and a bit of feta can provide some saltiness, though it won’t be the same.
Extra Virgin Olive Oil: A good-quality olive oil really brings out the flavors. If you’re out, avocado oil or another neutral oil can work, but olive oil is really the best for this dish.
How Do You Get the Zucchini Crispy Without Burning It?
Getting perfectly fried zucchini takes a little practice but is worth it. First, make sure your oil is hot enough—that’s what helps get that golden, crispy exterior.
- Heat the olive oil to medium-high and avoid overcrowding the pan when frying. Batch frying ensures each piece gets the right amount of heat.
- Once your first batch is golden brown, let it drain on paper towels to absorb excess oil and keep it crispy.
- Salt the zucchini right after frying; it helps enhance the flavor right away!
With these tips, you’ll get zucchinis that are beautifully crispy and add a delightful texture to your pasta!
Stanley Tucci’s Favorite Cheesy Spaghetti Alla Nerano
Ingredients:
- 12 oz (340 g) spaghetti
- 4 medium zucchini, sliced into thin rounds
- 1 cup grated Pecorino Romano cheese (plus extra for garnish)
- ½ cup grated Parmesan cheese
- 3 tablespoons extra virgin olive oil (plus more for frying)
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare from start to finish. You’ll spend around 10-15 minutes cooking the spaghetti and frying the zucchini, and then a few more minutes tossing everything together for a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until it’s al dente (firm but cooked). Remember to save about 1 cup of the pasta cooking water before draining the spaghetti—it’s going to help create a delicious sauce later!
2. Fry the Zucchini:
While the pasta cooks, heat about ½ inch of olive oil in a large skillet over medium-high heat. Once hot, add the sliced zucchini in batches, making sure not to overcrowd the pan. Fry until golden brown on both sides—this should take about 3-4 minutes per side. After frying, remove the zucchini and let it drain on paper towels. Sprinkle a little salt on them while they’re warm to enhance the flavor.
3. Add Garlic and Zucchini Together:
Once all the zucchini is fried, carefully remove the excess oil from the skillet, leaving about 2 tablespoons. Reduce the heat to medium and add the minced garlic to the pan. Sauté for about 30 seconds, or until fragrant but not browned. Next, add the fried zucchini back into the skillet and gently toss to combine with the garlic.
4. Combine Everything:
Now, add the drained spaghetti to the skillet with the zucchini and garlic. Toss everything together to mix nicely. Gradually sprinkle in the grated Pecorino Romano and Parmesan cheeses, stirring continuously. This will help create a creamy sauce that coats the pasta beautifully. If the sauce is too thick, use the reserved pasta water a little at a time until you achieve the desired creaminess.
5. Season and Serve:
Finally, taste your pasta and season with more salt and freshly ground black pepper to your liking. Serve immediately, garnished with extra grated cheese and fresh basil leaves for an aromatic and colorful finish.
Now, sit back and enjoy Stanley Tucci’s delicious and cheesy spaghetti alla Nerano—an Italian comfort dish that’s sure to impress!
FAQ About Stanley Tucci’s Cheesy Spaghetti Alla Nerano
Can I Substitute Other Vegetables for Zucchini?
Absolutely! While zucchini is traditional for this dish, you could use yellow squash, eggplant, or even sautéed bell peppers. Just remember that the cooking times might vary slightly depending on the vegetable used.
How Do I Make This Dish Vegetarian or Vegan?
The recipe is already vegetarian since it contains no meat. For a vegan option, swap the cheeses for vegan cheese alternatives or omit them entirely; instead, enhance the flavor with nutritional yeast for a cheesy taste without dairy!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm it gently on the stove over low heat, adding a splash of vegetable broth or more reserved pasta water to loosen the sauce.
Can I Make This Recipe Ahead of Time?
While it’s best enjoyed fresh, you can prepare the zucchini and sauce a few hours ahead of time. Simply reheat everything together when you’re ready to serve, adding fresh pasta and cheese just before serving for the best flavor and texture!
