31/08/2026
Watch and learn, Stanley Tucci 👀🍝 Chef Richard is making the spaghetti alla Nerano - golden zucchini, spaghetti, plenty of Parmigiano and a whole lot of Italian magic.
INGREDIENTS (Serves 1)
• 120g spaghetti
• 160g zucchini
• 20–30g Pecorino, finely grated
• 20–30g Parmigiano, finely grated
• 2g fresh basil
• 2g garlic, crushed
• 200g EVOO
• 30–50g reserved pasta water
• Salt & pepper, to taste
1️⃣ Slice zucchini into thin rounds, around 3mm thick.
2️⃣ Heat EVOO to 170–180°C. Fry zucchini until golden, drain well and season lightly with salt. Add basil while the zucchini is still warm.
3️⃣ Cook spaghetti in well-salted water until just al dente. Save 30–50g of pasta water before draining.
4️⃣ Gently warm some of the olive oil in a large pan. Add garlic and sauté until fragrant.
5️⃣ Add fried zucchini and reserved pasta water, then add spaghetti and toss vigorously.
6️⃣ Take the pan off the heat. Gradually add Pecorino and Parmigiano while tossing continuously, adding a little pasta water as needed until glossy and creamy.
7️⃣ Finish with fresh basil and serve immediately.
THE TRICK 🍝
Don’t add the cheese over high heat - that’s how you end up with stringy or oily cheese. The magic happens off the heat, using pasta starch, pasta water and residual heat to create that silky sauce.
Save this one for your next pasta night 🇮🇹
