Italian
Pasta alla Nerano
by Cucina con Ruben · 548K subscribers on YouTube
A creamy and crispy zucchini pasta from the Amalfi coast, made with fried zucchini, garlic, Provolone del Monaco, and Parmigiano.
- Difficulty
- medium
Ingredients
11 items- ZucchiniSliced very thinly
- Extra Virgin Olive OilFor frying and finishing
- GarlicWhole cloves in skin (in camicia)
- Pasta Cooking WaterReserved starchy pasta water
- SaltTo taste
- Black PepperTo taste
- PastaAny short or long pasta (e.g., spaghetti, mezze maniche)
- Provolone del MonacoGrated, plus extra for serving
- Parmigiano ReggianoGrated
- Lemon Zest(optional) — Optional but recommended; grated zest
- Fresh BasilFresh leaves
Method
- Slice the zucchini very thinly using a mandoline.
- Fry the zucchini slices in hot oil until golden brown. Remove and set aside a portion for garnish.
- In the same pan, add a drizzle of extra virgin olive oil and garlic cloves in their skins. Sauté briefly.
- Add the remaining fried zucchini back to the pan. Add a splash of pasta cooking water and a pinch of salt. Stir to create a creamy sauce.
- Meanwhile, cook the pasta in salted boiling water until al dente.
- When the pasta is 4 minutes from being done, transfer it directly into the pan with the zucchini sauce, off the heat.
- Add grated Provolone del Monaco and grated Parmigiano cheese. Toss well to emulsify.
- Finish with grated lemon zest (optional but recommended), fresh basil leaves, the reserved fried zucchini, and an extra grating of Provolone del Monaco.
- Serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
