@hungriestguyintheworld: Spaghetti alla Nerano 🥒🍝 A few humble ingredients and no shortcuts. Just technique and balance transforming a few humble ingredients into something incredibly comforting and rich in flavor. 🥒 Start by pouring olive oil into a pan and adding two cloves of garlic. Heat the oil to 160°C (320°F). Slice the zucchini into thin rounds and fry them until golden. They should be crisp and caramelized, not pale, soggy or overcooked. Place them on paper towels to drain excess oil, then mix with sea salt and fresh basil. 🧀 Grate some Provolone del Monaco cheese (regular provolone works too and in emergency cases parmesan). 🍝 Bring water to a boil in a large pot and salt it until it tastes like the sea. Cook the spaghetti until just before al dente, about two minutes less than the maximum suggested cooking time. 🥒 Add butter, a little olive oil and most of the fried zucchini to a pan, reserving some for serving. Add some of the starchy pasta water and let it all simmer together. Season with salt and pepper to your taste, adjusting with more pasta water if needed. Trust your palate. 🍝 Turn off the heat and add the cooked spaghetti. Pour in more pasta water and stir in the provolone cheese while tossing the pasta to create a creamy sauce. Add a bit more pasta water if needed to reach the desired consistency. 🍽️ Top with the rest of the fried zucchini, some basil and a touch of olive oil Enjoy ❤️‍🔥 #nerano #pasta #spaghetti #pastapasta #italianfood

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Sunday 21 June 2026 13:15:39 GMT