@homewithlouiseg: This Zucchini Pasta dish known as Spaghetti alla Nerano is a classic Italian pasta dish featuring crispy fried zucchini, starchy pasta water, butter, and aged cacciocavallo cheese. This rich, velvety creamy sauce is achieved without using any heavy cream. #SpaghettiAllaNerano#PastaNerano#SummerPasta #ZucchiniPasta#vegetarianrecipes Ingredients: - 250 grams spaghetti - 4 small zucchini, sliced into thin rounds - 150 grams finely grated aged cacciocavallo cheese (or pecorino romano) or 2 large handfulls - 1 clove garlic, smashed and peeled - 1 handful fresh basil - Olive oil or sunflower oil for frying - 2 large knobs of butter - 4 tablespoons extra virgin olive oil - a little Salt and some black pepper to taste -grate Pecorino Romano cheese for serving Instructions: 1. Fry the Zucchini: Fry the zucchini in batches until golden and crispy. Drain on paper towels and immediately season with salt. 2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, and be sure to reserve 2 cups of starchy pasta water. 3. Infuse the Oil: In a large skillet, heat 4 tablespoons of fresh olive oil over medium-low heat. Sauté the garlic until lightly golden, then remove and discard it. Add 2 large knobs of butter and some fresh basil. 4. Combine Ingredients: Add 3/4 of the fried zucchini (reserve some for garnish) and a ladle of the reserved pasta water to the infused butter and oil. Toss the zucchini and let it meld into the pasta water. Add the spaghetti al-dente and toss over medium heat for 1–2 minutes, adding more pasta water if needed until a loose sauce forms. 5. Mantecatura (The Creamy Finish): Turn off the heat completely. Stir in the grated cacciocavallo cheese or pecorino romano cheese and the remaining fresh basil. Add a little more pasta water. Season with salt and some black pepper. Stir vigorously and toss the pasta continuously. The cheese will melt into the starchy water, creating a completely smooth, velvety sauce. 6. Serve: Plate immediately, topping each portion with the creamy zucchini from the pan and more of the reserved fried zucchini slices. Garnish with grated Pecorino Romano cheese.

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Monday 22 June 2026 22:24:32 GMT