ItalianCampanian
Pasta Alla Nerano
by Federico Fusca Chef · 332K subscribers on YouTube
The true Pasta alla Nerano: a simple recipe on paper but technique makes the difference. Fried zucchini, Provolone del Monaco cheese, and a creamy emulsion. No shortcuts, just perfect ingredients and technique.
- Cook
- 15 min
- Servings
- 4
- Difficulty
- medium
Ingredients
7 items- 5 pcsLight ZucchiniLight zucchini
- 200 gProvolone del MonacoAged provolone cheese from Monaco
- Olive OilExtra virgin olive oil, as needed
- GarlicGarlic cloves
- 2 pcsChili PepperFresh chili peppers
- BasilFresh basil leaves
- 400 gSpaghettoni Di GragnanoThick spaghetti from Gragnano
Method
- Cut the zucchini into thin rounds.
- Heat olive oil in a pot for deep frying.
- In a large pan, sauté crushed garlic and chopped chili pepper in olive oil over medium heat.
- Add a ladle of hot pasta water to stop the garlic from burning.
- Fry the zucchini slices in the hot oil until golden and crispy. Drain on paper towels.
- Add the spaghetti directly to the garlic chili pan. Cook like risotto, adding hot pasta water gradually, stirring often, until al dente (about 15 minutes).
- Meanwhile, grate the Provolone del Monaco cheese (after removing the rind).
- When the pasta is almost done and still brothy, add the crispy zucchini and fresh basil.
- Remove from heat and quickly stir in the grated Provolone del Monaco until a creamy, non-stringy emulsion forms.
- Serve immediately.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
