Stanley Tucci’s Favorite Cheesy Spaghetti alla Nerano

Key Ingredients & Substitutions

Spaghetti: While the classic choice, you can use other types like linguine or fettuccine if you prefer a different shape. Whole wheat or gluten-free pasta are good options for dietary needs.

Zucchini: Choose firm, medium-sized zucchinis for the best texture. If unavailable, yellow squash or eggplant can also work, adding unique flavors.

Parmesan & Pecorino Romano: Freshly grated cheese makes a big difference in flavor. If you’re dairy-free, try nutritional yeast for a cheesy taste or use cashew cheese as a substitute.

Basil: Fresh basil is key for that aromatic touch. If you can’t find fresh, dried basil works in a pinch, but use less as it’s stronger.

How Do I Achieve the Perfect Creamy Sauce?

Creating a creamy sauce that coats your pasta can be tricky, but here’s a simple way to nail it:

1. Reserve pasta water: Before draining, save some starchy pasta water. This is crucial for achieving creaminess.
2. Gradual cheese addition: As you add the grated cheese, toss the pasta continually. This helps the cheese melt smoothly.
3. Pasta water: Slowly sprinkle in your reserved pasta water while tossing. Add just enough to reach your desired creaminess without making it watery.

With a little practice, you’ll perfectly coat your spaghetti with a rich and creamy sauce every time!

Stanley Tucci’s Favorite Cheesy Spaghetti alla Nerano

Ingredients You’ll Need:

For the Pasta:

• 400g (14 oz) spaghetti

For the Zucchini:

• 3 medium zucchini, thinly sliced into rounds
• Extra olive oil for frying the zucchini

For the Cheese Sauce:

• 100g (1 cup) Parmesan cheese, freshly grated
• 100g (1 cup) Pecorino Romano cheese, freshly grated

For Flavoring:

• 3 tbsp extra virgin olive oil
• 2 cloves garlic, peeled and smashed
• 10-12 fresh basil leaves, torn
• Salt, to taste
• Freshly ground black pepper, to taste

How Much Time Will You Need?

Plan for about 30 minutes for preparation and cooking. This includes boiling the water, frying the zucchini, and mixing it all together to create a delicious, creamy sauce. It’s a quick and straightforward dish that’s sure to impress!

Step-by-Step Instructions:

1. Boil the Pasta:

Start by bringing a large pot of salted water to a boil. Once the water is bubbling, add the spaghetti and cook it according to package directions until it’s al dente. Remember to save about 1 cup of the pasta cooking water before you drain the spaghetti. This starchy water is essential for making your sauce creamy!

2. Fry the Zucchini:

While the pasta is cooking, heat some extra olive oil in a large skillet over medium heat. Carefully add the sliced zucchini in batches (don’t overcrowd the pan!) and fry them until they’re golden and crisp on both sides—this should take about 2-3 minutes per side. Once done, transfer the fried zucchini to a plate lined with paper towels to absorb any excess oil.

3. Sauté the Garlic:

In the same skillet, add 3 tablespoons of olive oil along with the smashed garlic cloves. Sauté them gently until they’re fragrant and turn golden brown, which should only take a couple of minutes. It’s important to remove the garlic before it gets too dark, as we want a subtle flavor, not a burnt one!

4. Combine Spaghetti with Cheese:

Add the drained spaghetti to the skillet. Gradually sprinkle in the grated Parmesan and Pecorino Romano cheeses while tossing the pasta. As you’re mixing, slowly pour in the reserved pasta water, a little at a time, to help create a smooth, creamy sauce that coats the spaghetti evenly.

5. Add Zucchini and Basil:

Gently fold in the crispy zucchini slices and torn basil leaves (save some for garnishing later). This will give the pasta a fresh taste while adding a beautiful green color!

6. Season and Serve:

Finally, season your pasta with salt and freshly ground black pepper to taste. To plate, serve the spaghetti, garnishing with the reserved zucchini and basil leaves, along with an extra sprinkle of grated cheese and a dash of black pepper.

7. Enjoy!

Serve immediately with a drizzle of good-quality extra virgin olive oil on top for that added richness! Enjoy your delightful plate of cheesy spaghetti alla Nerano—an Italian favorite that’s quick, creamy, and utterly delicious!

FAQ for Stanley Tucci’s Favorite Cheesy Spaghetti alla Nerano

Can I Use Different Types of Pasta?

Absolutely! While spaghetti is traditional, you can substitute it with other pasta shapes like linguine, fettuccine, or even gluten-free pasta to suit your preference.

What If I Don’t Have Pecorino Romano Cheese?

No problem! If you can’t find Pecorino Romano, you can substitute it with additional Parmesan cheese for a similar flavor. Alternatively, Grana Padano is a great substitute that will still give you a nice cheesy taste.

Can I Prepare This Dish in Advance?

While this dish is best enjoyed fresh for the creamiest texture, you can prepare the zucchini and cheese sauce ahead of time. Store the cooked zucchini and sauce separately in the fridge for up to 2 days. When ready to serve, reheat and combine with freshly cooked pasta and a splash of reserved pasta water.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a bit of pasta water to restore creaminess.