Spaghetti Alla Nerano: Stanley Tucci's Favourite Courgette Pasta

5 from 1 vote

Spaghetti Alla Nerano: Stanley Tucci's Favourite Courgette Pasta

This is one of those pasta recipes that is very hyped, and for good reason. I love this Spaghetti Alla Nerano; it really is a perfect blend of courgette, pasta, and cheese and just a delicious dinner altogether.

Prep Time10

Cook Time20

Total Time30

Course: Pasta

Cuisine: Italian

Servings: servings (generous)

Author: Margie Nomura

Ingredients

1 garlic clove
1 generous glug of olive oil
2 zucchini (courgettes) sliced into very thin rounds
Salt and pepper to taste
8.75 oz spaghetti or bucatini
3 oz Parmesan grated; about 3/4 cup
1 tbsp unsalted butter cold

US Customary - Metric

Instructions

Put a large pot of water on to boil for the spaghetti.
In a large frying pan over medium-high heat, add the garlic clove and olive oil so the mixture sizzles and the oil gets infused with the garlic. When just golden, remove the garlic and add the zucchini (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 add the spaghetti.
Drain the zucchini (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 zucchini (courgette) and about 1/4 cup (60 ml) of pasta water, scooped from the pot. I use a tall jar or measuring cup with an immersion blender. Set aside.
When the spaghetti is al dente (about 1 minute before the suggested cooking time on the package), drain, saving about 1/2 cup (120 ml) of the pasta cooking water.
Return the spaghetti to the pan and toss it with the purée, the grated cheese, the remaining fried zucchini, and the cold butter. Toss quickly 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, top with a little more Parmesan, and serve immediately.

Notes

Best served fresh: This pasta is at its silkiest straight from the pan, so serve it right away with extra Parmesan.

More quick tips

Zucchini: A mandoline makes quick work of slicing them into thin rounds. Always use the safety guard. Fry them gently until tender but not browned. Color changes the flavor and the look of the sauce.
Use cold unsalted butter: Not spread or margarine. The cold butter helps the sauce come together.
Toss vigorously: Tossing the pasta hard with the zucchini purée, cheese, and cold butter is what emulsifies everything into a creamy sauce. Add pasta water a splash at a time if it looks dry.
Vegetarian: Parmigiano Reggiano is made with animal rennet, so use a vegetarian Parmesan-style cheese instead.

Nutrition