This lovely spaghetti alla Nerano is full of cheesy goodness, made with fresh zucchini, and has a fun, creamy texture that’ll make everyone smile. Perfect for dinner or a quick lunch!
Whenever I make this dish, I can’t help but sneak extra bites of the cheesy sauce! 😊 It’s so easy to whip up—just cook the pasta, sauté some zucchini, and mix it all together. Enjoy the yum!
Key Ingredients & Substitutions
Spaghetti: Traditional spaghetti works perfectly, but you can swap it for other pasta shapes like fettuccine or linguine. My favorite is using pappardelle for a wider noodle that captures the sauce well!
Zucchini: Fresh zucchini is essential for this dish. If you can’t find zucchini, yellow squash is an excellent alternative. I sometimes mix them for added color and texture!
Cheese: Pecorino Romano gives a distinct flavor, but you can replace it with Grana Padano if you need a milder taste. For a dairy-free option, nutritional yeast can mimic the cheesy flavor.
Extra-Virgin Olive Oil: This oil enhances flavor and richness. If you’re in a pinch, grapeseed or avocado oil can work too, but the taste won’t be the same. I always prefer quality olive oil when making Italian dishes!
How Can I Sauté Zucchini to Perfection?
Sautéing the zucchini is vital to getting that wonderful flavor and texture in your dish. Here are some helpful tips for perfect sautéed zucchini:
- Ensure your skillet is preheated; this helps get a nice golden color.
- Don’t overcrowd the pan! Sauté in batches if necessary to let them crisp up.
- Cook until they are tender but still have a slight bite, about 3-5 minutes per side.
- Pat them dry on paper towels afterward to prevent excess oil in your dish.
With these tips, your zucchini will shine in this delicious pasta dish!
Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Ingredients You’ll Need:
- 12 oz (340 g) spaghetti
- 3 medium zucchini, thinly sliced into rounds
- 3 tbsp extra-virgin olive oil, plus more as needed
- 2 cloves garlic, minced
- 1/2 cup freshly grated Pecorino Romano cheese, plus extra for serving
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare. You’ll spend around 10 minutes getting all the ingredients ready and then about 20 minutes cooking. So, in no time, you’ll have a lovely meal that’s perfect for any occasion!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by boiling a large pot of salted water. Once it’s bubbling, add the spaghetti and cook it according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Remember to reserve about 1 cup of that lovely pasta water before draining the spaghetti!
2. Sauté the Zucchini:
While the pasta is cooking, grab a large skillet and heat up the extra-virgin olive oil over medium heat. Add the zucchini slices in a single layer. Don’t overcrowd them; you may need to sauté them in batches! Cook until they turn golden and tender, about 3-5 minutes per side. Once they’re done, use a slotted spoon to remove them and let them drain on paper towels.
3. Add the Garlic:
After removing the zucchini, drain any excess oil from the skillet, leaving about 1 tablespoon. Now it’s time to add the minced garlic. Sauté it for about 30 seconds until it’s fragrant, but be careful not to let it burn.
4. Combine Pasta and Zucchini:
Next, return the drained spaghetti to the skillet with the sautéed garlic. Toss in the cooked zucchini slices and sprinkle in both the grated Pecorino Romano and Parmigiano-Reggiano cheeses.
5. Create the Creamy Sauce:
Toss everything together vigorously! As you mix, gradually add the reserved pasta water little by little to create a creamy sauce that perfectly coats the spaghetti and zucchini.
6. Season to Perfection:
Now it’s time to season your dish. Add salt and freshly ground black pepper to taste. Mix everything well to ensure all those flavors come together beautifully.
7. Serve and Enjoy:
Serve your Spaghetti alla Nerano immediately while it’s hot! Top it off with extra grated Pecorino Romano cheese and fresh basil leaves for a delightful garnish. Enjoy this creamy, cheesy, and flavorful dish that Stanley Tucci loves!
FAQ for Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Can I Use Different Pasta Instead of Spaghetti?
Absolutely! While spaghetti is traditional, you can easily substitute it with fettuccine, linguine, or even pappardelle for a different texture. Each type will complement the creamy sauce beautifully!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or a skillet over low heat, adding a splash of pasta water or olive oil to keep it creamy!
Can I Make This Dish Vegetarian?
This dish is already vegetarian-friendly! With the creamy cheese and fresh vegetables, it’s a great option. Just ensure the cheeses are from a vegetarian source, as some cheeses may contain animal rennet.
What Can I Substitute for Zucchini?
If you’re not a fan of zucchini, you can replace it with yellow squash, eggplant, or even sautéed mushrooms. Just make sure to slice them thinly for even cooking!
