This Easy Cheesy Spaghetti Alla Nerano is a tasty blend of pasta, zucchini, and melted cheese that makes every bite creamy and comforting. It’s simple to whip up and perfect for any night of the week!
You know what makes this dish even better? The way the cheese stretches—it’s like a mozzarella magic show! I love serving it with a sprinkle of fresh basil on top for a pop of color and flavor.
Key Ingredients & Substitutions
Spaghetti: Traditional spaghetti works best, but you can substitute it with other long pasta like linguine or fettuccine if that’s what you have on hand.
Zucchini: Fresh zucchini adds a mild flavor and nice texture. If you can’t find zucchini, yellow squash is a great substitute and tastes just as good.
Pecorino Romano Cheese: This cheese gives a sharp, tangy flavor. If you prefer something milder, Parmesan works well too. A vegan option could be nutritional yeast for a cheesy flavor without the dairy.
Olive Oil: Extra virgin olive oil is best for flavor. If you need to use a different oil, go for a light olive oil or avocado oil.
How Do You Get the Zucchini Perfectly Cooked and Crispy?
Getting the zucchini crispy while keeping it tender is all about cooking it properly. Here are some tips:
- Slice the zucchini into even rounds for consistent cooking.
- Make sure the skillet is hot enough before adding the zucchini to achieve that golden brown color. Use medium heat.
- Don’t overcrowd the pan. Fry in batches if needed; this ensures they fry instead of steam.
- After cooking, place them on paper towels. This helps absorb any extra oil and keeps them crispy.
How to Make Easy Cheesy Spaghetti Alla Nerano
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) spaghetti
For the Zucchini:
- 2 medium zucchini, thinly sliced into rounds
- 3 tbsp olive oil
- 1 garlic clove, minced
For the Cheese Sauce:
- 1 cup grated Pecorino Romano cheese (or substitute with Parmesan if unavailable)
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish:
- Fresh basil leaves
How Much Time Will You Need?
This recipe will take you about 25 minutes in total. You’ll spend around 10 minutes prepping the ingredients and cooking the pasta while frying the zucchini. In just 15 more minutes, you’ll have everything combined and ready to serve!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, cook the spaghetti according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. Remember to reserve about 1 cup of the pasta cooking water before draining the pasta!
2. Fry the Zucchini:
While your spaghetti cooks, heat the olive oil in a large skillet over medium heat. Arrange the zucchini slices in a single layer in the skillet (you might need to do this in batches). Fry them for about 3-4 minutes per side until they’re golden brown and tender. Once cooked, remove them from the skillet and place them on paper towels to drain any excess oil.
3. Sauté the Garlic:
In the same skillet, add the minced garlic and sauté for about 30 seconds until it becomes fragrant. Make sure not to let it burn, as burnt garlic can taste bitter!
4. Combine Ingredients:
Return the fried zucchini to the skillet with the garlic. Now, add the drained spaghetti into the skillet too! Toss everything together to mix the flavors nicely.
5. Create the Creamy Sauce:
Next, sprinkle the grated Pecorino Romano cheese over the pasta and zucchini. Toss continuously while adding the reserved pasta water a little at a time. This will help create a creamy sauce that beautifully coats the spaghetti. Stir until the cheese melts and combines to form a silky coating.
6. Season and Serve:
Season the dish with salt and freshly ground black pepper according to your taste. When you’re ready to enjoy your meal, plate the spaghetti and garnish with fresh basil leaves and some extra grated cheese if you like.
Now, dig in and enjoy your rich, cheesy, and comforting Spaghetti Alla Nerano! It’s the perfect dish that celebrates the delicious flavors of summer zucchini from the Amalfi Coast!
FAQ About Easy Cheesy Spaghetti Alla Nerano
Can I Use Different Pasta for This Recipe?
Absolutely! While spaghetti is traditional, you can use any long pasta like linguine or fettuccine. Just adjust the cooking time according to the type of pasta you choose.
Can I Substitute Zucchini with Other Vegetables?
Yes! If you can’t find zucchini, yellow squash or eggplant would make great substitutes. Just be sure to slice them thinly for even cooking.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it seems dry.
Can I Make It Vegetarian or Vegan?
This dish is already vegetarian! For a vegan option, substitute Pecorino Romano with nutritional yeast or a vegan cheese alternative, and ensure your pasta doesn’t contain eggs.
