This pasta dish is packed with flavor! Made with zucchini, cheese, and garlic, it’s creamy and oh-so-delicious. Plus, it comes together quickly, making it a perfect weeknight dinner!
Whenever I make this spaghetti, I can’t help but sneak in extra cheese for that cheesy goodness! You know you want to try it too! 😄 It’s a simple way to impress your family or friends!
Key Ingredients & Substitutions
Spaghetti: The traditional choice for this dish, but feel free to swap it with other types like linguine or fettuccine if you prefer. They all work really well!
Zucchini: Fresh zucchini are essential for this recipe. If unavailable, try using yellow squash or even eggplant for a different flavor and texture.
Pecorino Romano: This cheese gives a wonderful salty flavor. If you can’t find it, Parmesan is a great substitute. It will be a bit milder, but still delicious!
Olive Oil: Extra-virgin olive oil is best for this dish. However, if you need a lighter option, use light olive oil or even avocado oil, although the flavor will change slightly.
How Do I Get the Zucchini Perfectly Crispy?
Getting crispy zucchini is all about cooking them right. Follow these tips for the best results:
- Slice zucchini evenly, about 1/4 inch thick, to ensure even cooking.
- Don’t overcrowd the skillet; cook in batches if necessary. This way, they fry rather than steam and get that crispy texture.
- Use medium heat to avoid burning while getting them golden brown.
- Let the fried zucchini drain on paper towels to remove excess oil for that perfect crunch.
These steps will help you achieve irresistibly crispy zucchini that complements your spaghetti beautifully!
Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Ingredients You’ll Need:
- 12 oz (340g) spaghetti
- 3 medium zucchini, thinly sliced into rounds
- 4 tbsp extra-virgin olive oil, divided
- 2 garlic cloves, thinly sliced
- 1 cup (about 100g) grated Pecorino Romano cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
How Much Time Will You Need?
You’ll spend about 15 minutes prepping and around 15 minutes cooking, making a total of approximately 30 minutes for this delicious meal. Perfect for a quick and satisfying dinner!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook it according to the package instructions until it’s al dente. Remember to save about 1 cup of the pasta cooking water before draining the pasta.
2. Fry the Zucchini:
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced zucchini in a single layer. Fry the zucchini rounds until they are golden and crispy on both sides, which should take about 2-3 minutes per side. Once done, remove them with a slotted spoon and place them on paper towels to drain. If needed, add more oil and repeat until all zucchini are cooked.
3. Sauté the Garlic:
In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in the sliced garlic and sauté gently. Cook until the garlic is fragrant and lightly golden, about 1-2 minutes. Just be careful not to burn it!
4. Combine Pasta and Garlic:
Add the drained spaghetti directly into the skillet with the sautéed garlic. Toss the spaghetti well to ensure it’s nicely coated with the garlic and oil.
5. Add Cheese and Water:
Slowly sprinkle the grated Pecorino Romano cheese over the pasta while you toss it continuously. Gradually add in some of the reserved pasta cooking water, one small splash at a time, allowing the heat and cheese to create a creamy sauce that coats the spaghetti.
6. Mix in Zucchini:
Carefully fold in most of the crispy zucchini slices, but save a few for topping later. This will add texture and flavor to your pasta!
7. Season It:
Take a moment to taste and add salt and freshly ground black pepper according to your liking. Stir everything together to incorporate the flavors.
8. Serve and Garnish:
Dish the spaghetti into bowls, and top with the remaining crispy zucchini slices. Finish off by garnishing with fresh basil leaves for a pop of color and flavor.
This classic Spaghetti Alla Nerano is a delightful way to enjoy simple yet high-quality ingredients. It’s a quick, elegant Italian dish that’s sure to impress anyone, just like it does for Stanley Tucci! Enjoy your meal, possibly with a little drizzle of extra olive oil for that extra touch of flavor!
FAQs for Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Can I Use a Different Type of Pasta?
Absolutely! While spaghetti is the traditional choice, you can substitute with other pasta types like linguine or fettuccine. Just keep an eye on the cooking time as it might vary slightly.
What Are Some Good Substitutes for Pecorino Romano Cheese?
If Pecorino Romano isn’t available, you can use freshly grated Parmesan cheese as a delicious alternative. It will give the dish a slightly different flavor, but it will still be creamy and tasty!
Can I Make This Dish Vegetarian-Friendly?
This recipe is already vegetarian! However, if you want to enhance the flavor profile, consider adding some sautéed mushrooms or spinach along with the zucchini for added nutrients and taste.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or olive oil to revive the creamy sauce.
