This Easy Spaghetti Alla Nerano is the kind of dish that warms your heart! With simple ingredients like zucchini, cheese, and spaghetti, it creates a creamy, comforting meal.
I love making it on busy nights because it’s quick and tasty! Plus, who doesn’t enjoy a little extra cheese? Don’t feel guilty about seconds—just say it’s for the flavor! 🍝
Key Ingredients & Substitutions
Spaghetti: Traditional spaghetti works best, but feel free to swap in whole wheat or gluten-free pasta if that’s your preference. Just keep an eye on the cooking time!
Zucchini: Fresh zucchini is essential for this dish. If you can’t find it, try yellow squash or even eggplant for a different taste.
Pecorino Romano: This cheese adds a salty, rich flavor. If you don’t have it, you can substitute Parmesan or Grana Padano. Mixing both can also create a nice balance!
Olive Oil: Extra virgin olive oil is best for flavor, but avocado oil or butter can be used if needed. Keep in mind the taste will vary slightly.
Fresh Basil: While fresh basil is the way to go for that aromatic touch, dried basil can work in a pinch. Use about a third of the amount since dried is more potent.
How Can I Make Creamy Pasta Without Heavy Cream?
The trick to a creamy sauce lies in the Pecorino Romano and the reserved pasta water! Keep it handy while cooking. Here’s how to elevate your pasta:
- Cook your pasta until just before it’s fully done (al dente). This helps in absorbing the sauce later.
- Use about 1/2 cup of the starchy pasta water when mixing the cheese and pasta. Stir vigorously to achieve that creamy texture.
- Add cheese gradually off the heat, tossing constantly for that silky finish. If it’s too thick, keep adding a bit of pasta water until you like the consistency.
You’ll end up with a smooth, creamy pasta dish without needing any heavy cream. Give it a try, and enjoy the delicious outcome!
Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Ingredients You’ll Need:
- 12 ounces spaghetti
- 3 medium zucchinis, thinly sliced into rounds
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup freshly grated Pecorino Romano cheese (or a mix of Pecorino and Parmesan)
- Fresh basil leaves, chopped (plus some for garnish)
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
How Much Time Will You Need?
This delightful pasta dish takes about 20 minutes to prepare. With just a few minutes to slice the zucchini and another few to cook everything, it’s a quick and easy meal perfect for any night of the week!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, toss in the spaghetti and cook it until it’s just shy of al dente (this typically means cooking it for about 1-2 minutes less than the package instructions). Remember to scoop out about 1 cup of the starchy pasta water before draining the spaghetti!
2. Sauté the Zucchini:
While the spaghetti is cooking, take a large skillet and heat the olive oil over medium heat. Carefully add in the sliced zucchini in a single layer. If you have a lot of zucchini, you might need to do this in two batches. Cook them until they turn golden brown and become tender, which should take about 3-4 minutes per side. Once done, set the zucchini aside on a plate lined with paper towels to soak up any excess oil.
3. Add Garlic:
In the same skillet, add the minced garlic and sauté for around 30 seconds until its wonderful aroma fills your kitchen. Be careful not to burn it!
4. Combine Veggies and Pasta:
Now, return the sautéed zucchini to the skillet. Add the drained spaghetti along with about 1/2 cup of the reserved pasta water. Toss everything gently over low to medium heat until the zucchini is nicely combined with the pasta and starts to soften even more.
5. Add Cheese:
Remove the skillet from heat and gradually sprinkle in the grated Pecorino Romano cheese while tossing continuously. This will create a lovely creamy texture around the pasta. If the mixture seems too thick, don’t hesitate to add more pasta water until you reach your desired saucy consistency.
6. Season and Serve:
Finally, stir in the chopped fresh basil, salt, black pepper, and red pepper flakes if you’re feeling a bit spicy! Give it one last toss to combine all the flavors.
7. Enjoy Your Dish:
Plate the pasta and don’t forget to garnish with extra Pecorino and fresh basil leaves. Serve this beautiful dish immediately and enjoy the delightful flavors of this classic Italian recipe!
This recipe beautifully combines tender zucchini and pecorino with spaghetti to create a creamy texture without any heavy cream, showcasing the simplicity and deliciousness of Italian coastal cooking. Buon appetito!
FAQ for Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Can I Use Different Types of Pasta for This Recipe?
Absolutely! While spaghetti is traditional, you can use any long pasta like fettuccine or linguine. For a gluten-free option, try using gluten-free pasta; just adjust the cooking time as needed.
What If I Don’t Have Pecorino Romano Cheese?
No worries! You can substitute Pecorino with Parmesan or a mix of both for a similar flavor. If you have neither, any hard cheese that grates well will work—just keep in mind the taste will slightly vary!
How Should I Store Any Leftover Spaghetti Alla Nerano?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or a bit of olive oil to the pan to help revive the creamy texture as it heats up.
Can I Add Protein to This Dish?
Definitely! Grilled chicken, shrimp, or sautéed mushrooms can be great additions to make it a heartier meal. Just cook the protein separately and toss it in with the spaghetti and zucchini before serving.
