Spaghetti alla Nerano with Pancetta

Updated at: Thu, 21 Nov 2024 17:16:51 GMT

Step 1

Bring a large pot of water to a boil over high heat.

Step 2

While water comes to a boil, heat about a 1/2 inch of olive oil in a large skillet over medium heat until very hot. Add in both zucchinis and fry until golden. You can do this is two batches if your pan isn’t quite large enough for all the zucchini.

Step 3

Remove zucchini and transfer to a paper towel lined plate. Season with salt. Set aside.

Step 4

Remove frying oil from pan. (can be discarded)

Step 5

Add in pancetta and cook over medium heat until rendered and crispy.

Step 6

While pancetta cooks, heavily season boiling water with salt. Drop in pasta and cook until just under al dente.

Step 7

Once pasta is dropped, and is cooking, add garlic to the pan with the pancetta. Cook until slightly golden. Add in ladles of pasta water to start creating a little sauce.

Step 8

Drain pasta (saving water) and add to the skillet. Toss and add in pecorino.

Step 9

Stir constantly to create an emulsified sauce. Add in ladles of pasta water as need to create a cohesive sauce.

Step 10

Add in butter and season with salt and pepper. Stir in reserved zucchini and fresh basil.

Step 11

Serve topped with more pepper, pecorino and fresh basil.

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