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That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)
That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
535 minutes
Delicious Italian zucchini pasta dish loved by Stanley Tucci and Chef John.
Ingredients:
  • 1 quart sunflower oil, or as needed
  • 6 medium green zucchini
  • 4 ounces spaghetti
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 2 basil leaves, torn into small pieces
  • 2 tablespoons unsalted butter
  • 5 tablespoons grated Pecorino Romano cheese
  • 3 tablespoons grated Parmigiano-Reggiano cheese
Instructions:
  • Heat sunflower oil in a deep fryer to 350 degrees F (175 degrees C. Slice zucchini into 1/8-inch rounds.
  • Fry zucchini in hot oil until lightly browned, about 4 to 5 minutes. Drain on paper towels in a single layer. Repeat with remaining zucchini. Allow zucchini to cool to room temperature.
  • Place the cooled zucchini in a bowl and refrigerate, covering it for at least 8 hours or overnight.
  • Boil a big pot of salted water. Add spaghetti and cook until it's almost al dente, stirring occasionally, for 9 to 10 minutes.
  • While the spaghetti is cooking, warm olive oil in a skillet over medium heat. Cook zucchini with salt until it softens and breaks down (3 to 5 minutes), adding a bit of pasta water. Use a spoon or spatula to break zucchini into small pieces. Lower heat, then add basil and butter, stirring until butter melts.
  • Using tongs, seamlessly coat the warm spaghetti in the sauce. Integrate Pecorino Romano and Parmigiano-Reggiano cheeses, followed by a splash of pasta water for a perfect finish. Adjust seasoning with salt to taste.
  • Garnish with additional grated cheese and fresh basil before serving.

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