Spaghetti alla Nerano
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Ingredients
Serves4 servings
Scaled from 4 servings. Steps and notes keep the original amounts.
- 400 g spaghetti
- 5 medium zucchini, sliced into 2–3 mm rounds
- 200 ml olive oil
- 150 g provolone del Monaco or caciocavallo
- 50 g parmigiano
- 10 basil leaves
- 1 tsp salt
- ¼ tsp black pepper
- Optional: 20 g butter
Steps
- Slice the zucchini into 2–3 mm rounds.
- Fry them in batches in the olive oil until deeply golden and caramelized at the edges, salting as you go. Keep the flavored oil.
- Blend about a third of the fried zucchini with a splash of the frying oil into a smooth paste.
- Boil the spaghetti until a minute short of al dente. Save a full mug of pasta water.
- Off the heat, combine the pasta with the zucchini paste, a splash of pasta water, the provolone and the parmigiano. Stir hard (mantecatura) until glossy and creamy. Stir in the butter if using.
- Fold in the rest of the zucchini, most of the basil and the pepper. Serve with extra cheese and basil.
Notes
- No tomato. From Nerano on the Amalfi Coast.
- If provolone del Monaco isn't available, use mild provolone or fior di latte with parmigiano.
Source: https://claude.ai/chat/0b165057-c2fe-438d-8e47-a315d9a8f2cb