Spaghetti Alla Nerano: Stanley Tucci's Favourite Courgette Pasta
This is one of those pasta recipes that is very hyped but actually for good reason. I love this Spaghetti Alla Nerano, it really is a perfect blend of courgette, pasta and cheese, really just a delicious dinner all together.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2 generously 1x
- Category: Pasta
- Method: Stove Top
- Cuisine: Italian
Ingredients
Scale
- 1 clove garlic
- 1 generous glug of olive oil
- 2 courgettes, sliced into very thin rounds
- Salt and pepper
- 250g spaghetti or bucatini
- 80g Parmesan, grated
- 1 knob of cold, unsalted butter
Instructions
- Put a large pot of water on to boil for the spaghetti.
- In a pan over medium-high heat, add the garlic clove and olive oil so the mixture sizzles and the oil gets infused by the garlic. When just golden, remove the garlic and add the courgette rounds. Toss every now and then, letting them fry away until tender but not brown.
- In the meantime, add salt to the boiling water, then place spaghetti in the pot.
- Drain the courgette on paper towels and season with a pinch of salt and some freshly ground pepper. Keep warm. Blend together about a third of the courgette and about 60 ml (1/3 cup) of pasta water. I use a glass jar/measuring jug with a handheld blender for this. Set aside.
- When the spaghetti is al dente (about 1 minute before the suggested cooking time on the packet), drain, saving about 1/2 cup of the pasta cooking water.
- Return the spaghetti to the pan and toss it with the purée, the grated cheese, the fried courgette, and the cold knob of butter. Quickly toss, using tongs or a spatula to help you. You want the spaghetti to be silky and just coated with the purée, not dry but not watery either. If it's too dry, add pasta water a little at a time. Scoop into bowls and top with a little more parmesan and serve immediately.