SPAGHETTI ALLA NERANO

Updated at: Mon, 06 May 2024 18:17:24 GMT

Step 1

Start with the zucchini: wash and trim them, then slice them thinly with a mandoline.

Step 2

Heat the olive oil in a large skillet, and immerse the zucchini slices a few at a time, cook for about 5-6 minutes, enough time to make them golden brown.

Step 3

Once cooked, drain them using a slotted spoon and place them on a tray lined with paper towels to absorb excess oil.

Step 4

As you cook the zucchini, season them with salt and torn basil leaves by hand. Set the zucchini aside, and place a large pot of salted water on the heat for cooking the spaghetti.

Step 5

Meanwhile, grate the Parmesan and Provolone del Monaco with a grater with large holes.

Step 6

Then cook the pasta, which should be drained very al dente (after about 6 minutes of cooking).

Step 7

Add a ladle of pasta cooking water at a time, as needed, to continue cooking the spaghetti, stirring them: this will take about 3 minutes. Then turn off the heat.

Step 8

Pour a portion of the Provolone del Monaco, stirring the spaghetti to melt it and create a creamy texture. Once it has been absorbed, proceed to pour the grated Parmigiano Reggiano and the remaining Provolone.

Step 9

Flavor again with torn basil leaves and pour in another ladle of pasta cooking water.

Step 10

Stir, and once ready, add a sprinkle of freshly ground black pepper. Serve your Spaghetti alla Nerano hot!

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Under 30 minutes