CampanianItalian
Spaghetti alla Nerano
by Manu Food · 60K subscribers on YouTube
A creamy and delicious spaghetti dish from the Sorrento coast, made with fried zucchini, a mix of aged cheeses, and fresh basil.
- Difficulty
- medium
Ingredients
7 items- 400 gSpaghetti
- 500 gZucchinipreferably with flowers
- Mix di Formaggi Stagionati o Provolone del Monaco(optional) — to taste, grated
- Extra Virgin Olive Oilfor frying and finishing
- Fresh Basilfresh, torn by hand
- Black Pepperfreshly ground
- Buttercold, a knob
Method
- Choose zucchini with their flowers attached and slice them into rounds.
- Fry the zucchini rounds in extra virgin olive oil until golden and crispy. Drain and set aside.
- In a clean pan, add a drizzle of extra virgin olive oil, then add the fried zucchini and some pasta cooking water. Cook over low heat.
- Meanwhile, cook the spaghetti in salted boiling water until al dente.
- Transfer the al dente spaghetti to the pan with the zucchini. Gradually add pasta water and toss vigorously to create a creamy sauce.
- Add freshly ground black pepper and a knob of cold butter. Toss to incorporate.
- Add fresh basil leaves, torn by hand, and toss.
- Off the heat, add a generous grating of mixed aged cheeses (or Provolone del Monaco) and toss quickly. If the sauce becomes too thick, add a splash of pasta water.
- Serve immediately.
