This spaghetti alla Nerano is a delightful pasta dish made with just a few simple ingredients: zucchini, Parmesan cheese, and, of course, spaghetti! It’s tasty and great for any day of the week.
I love how creamy and comforting this dish is! It feels fancy but is super easy to whip up. Perfect for impressing friends or just treating yourself. Don’t forget to sprinkle some extra cheese on top! 😋
Key Ingredients & Substitutions
Spaghetti: You can use any long pasta you prefer, like fettuccine or linguine, if spaghetti isn’t your favorite. It works well with all variations!
Zucchini: While zucchini gives the dish its signature flavor, you can try using yellow squash or even eggplant as a substitute if zucchini isn’t available.
Parmesan Cheese: For a similar taste, consider using Pecorino Romano or Grana Padano. If you’re dairy-free, nutritional yeast adds a cheesy flavor.
Olive Oil: Extra virgin olive oil is the best for its flavor, but if you’re in a pinch, any good-quality oil will work. Just steer clear of vegetable oils, as they won’t add the same depth.
Basil: Fresh basil truly makes this dish special, but if you can’t find it, dried basil can work in a pinch. Just use a smaller amount as it’s more potent.
How Do You Get Creamy Pasta Every Time?
The key to a creamy sauce lies in using the reserved pasta water! Starch in the water helps the sauce cling to the pasta perfectly. Here’s how:
- Always save some pasta cooking water just before draining, as it adds creaminess.
- Add the pasta water gradually while mixing in the cheese. The heat helps melt the cheese and combines it with the starchy water for a nice creamy texture.
- Don’t rush! Take your time stirring to ensure the sauce envelops each strand of spaghetti.
With these tips, you’ll get a delightful creaminess every time. Just remember, the magic happens when the ingredients come together slowly!
Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Ingredients You’ll Need:
For The Pasta:
- 12 oz (340 g) spaghetti
For The Zucchini:
- 3 medium zucchinis, thinly sliced into rounds
For The Sauce:
- 1 cup grated Parmesan cheese, plus extra for serving
- 3 tbsp good-quality olive oil, divided
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish:
- Small handful fresh basil leaves, roughly torn or chopped
How Much Time Will You Need?
This recipe takes about 20-25 minutes from start to finish! It’s quick enough for a weeknight dinner, yet special enough to impress guests on the weekend.
Step-by-Step Instructions:
1. Cooking the Spaghetti:
Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook it until it’s just shy of al dente. This usually means cooking it for about 1 minute less than the package instructions. Once done, save about 1 cup of the pasta cooking water, then drain the spaghetti and set it aside.
2. Frying the Zucchini:
While your pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced zucchini in a single layer. You might need to work in batches, so don’t overcrowd the pan! Cook the zucchini for about 4-5 minutes on each side until they turn golden and tender. Once cooked, remove them from the skillet and place them on paper towels to drain any excess oil.
3. Adding the Garlic:
In the same skillet, add the last tablespoon of olive oil along with the minced garlic. Sauté for about 30 seconds until fragrant, but be careful—don’t let it burn!
4. Combining Pasta and Garlic:
Add the cooked spaghetti to the skillet with the garlic. Toss everything together until well combined. This is where the magic starts to happen!
5. Creating the Creamy Sauce:
Now, reduce the heat slightly. Gradually sprinkle in the grated Parmesan cheese while stirring and tossing the pasta constantly. Slowly incorporate the reserved pasta water a little at a time to help create a creamy sauce that clings to the spaghetti. You might not need all the water, so add until it reaches your desired consistency.
6. Final Touches:
Fold in most of the cooked zucchini slices, saving a few for garnish later. Mix in the torn basil leaves to add freshness to your dish.
7. Season and Serve:
Season your beautiful spaghetti with salt and freshly ground black pepper to taste. Serve it hot, garnished with the reserved zucchini slices, extra Parmesan cheese, and more basil if you like!
This delightful spaghetti alla Nerano, with its creamy sauce and tasty zucchini, is sure to become a favorite! Enjoy every delicious bite!
FAQ About Stanley Tucci’s Easy Spaghetti Alla Nerano
Can I Use Other Types of Pasta?
Absolutely! While spaghetti is traditional, you can substitute it with any long pasta like linguine or fettuccine. Just make sure to adjust the cooking time accordingly!
How Do I Store Leftovers?
Store any leftover spaghetti in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of reserved pasta water to help revive the creamy sauce while warming on the stove or in the microwave.
Can I Make This Dish Vegetarian or Vegan?
This dish is already vegetarian, but for a vegan version, you can replace the Parmesan cheese with a plant-based cheese alternative or nutritional yeast for a similar flavor profile!
What If I Don’t Have Fresh Basil?
No worries! If you don’t have fresh basil, you can use dried basil instead. Just use about one-third of the amount since dried herbs are more concentrated. You could also try other herbs like parsley or oregano for a different flavor twist!
