Stanley Tucci’s Cheesy Spaghetti Alla Nerano is a comforting pasta dish made with fresh zucchini, rich cheese, and a hint of basil. It’s creamy and oh-so-satisfying!
You can’t go wrong with cheesy pasta, right? I love how the zucchini adds freshness while the cheese makes it irresistible. Perfect for a cozy dinner at home! 🍝
Key Ingredients & Substitutions
Spaghetti: I recommend using traditional dried spaghetti for the best texture. If you’re looking for a gluten-free option, you can try gluten-free pasta or even spaghetti made from lentils or chickpeas, which are nutritious alternatives.
Zucchini: Fresh zucchinis are the star of this dish. If zucchini isn’t available, yellow squash is a great substitute. You could also mix in some eggplant for a different flavor!
Pecorino Romano cheese: This cheese adds a sharp, salty flavor that’s essential to the dish. If you can’t find it, you can replace it with Grana Padano or a good quality Parmesan cheese. Just keep in mind that the flavor will be milder.
Parmigiano-Reggiano: Using quality Parmigiano is crucial for the best taste. You can swap it with any aged hard cheese, but again, expect a variation in flavor. I personally love the combo of Pecorino and Parmigiano for depth!
How Can You Get Creamy Spaghetti Alla Nerano Every Time?
Getting that creamy texture is all about combining the cheese with the pasta correctly and using the reserved pasta water! Here’s how to ensure you’re doing it right:
- When the spaghetti is cooked, remember to save a cup of the pasta water before draining. This water contains starch which helps thicken the sauce.
- After adding the hot pasta to the cheese, mix it all together well. The heat will help the cheese melt & coat the strands.
- Add the reserved pasta water gradually while tossing the pasta until you achieve a creamy consistency. You might not need all the water, so take it slow!
If you follow these steps, you’ll have a lovely creamy dish that pairs perfectly with the zucchini and cheese. Enjoy!
Stanley Tucci’s Favorite Cheesy Spaghetti Alla Nerano
Ingredients You’ll Need:
For the Pasta:
- 1 lb (450 g) spaghetti
For the Zucchini:
- 3 medium zucchinis, thinly sliced into rounds
- 3-4 tbsp extra virgin olive oil
- 2 cloves garlic, peeled and smashed
For the Cheesy Sauce:
- 1 cup Pecorino Romano cheese, grated (plus extra for serving)
- 1 cup Parmigiano-Reggiano cheese, grated
For Garnishing:
- Handful of fresh basil leaves, roughly chopped
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious dish takes around 30-40 minutes to prepare. You’ll be cooking the pasta and zucchini while creating a creamy cheese sauce that makes everything come together beautifully. Perfect for a weeknight meal!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook until it’s al dente, following the package instructions. Remember to reserve about a cup of the pasta water before you drain it!
2. Sautéing the Zucchini:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Toss in the smashed garlic and sauté it for about a minute until it releases its wonderful aroma. Make sure to remove the garlic so it doesn’t burn!
3. Frying the Zucchini:
Next, add the zucchini slices to the skillet in a single layer. Fry them for about 3-4 minutes on each side until they are golden brown and tender. Once done, take them off the heat and set aside.
4. Mixing the Cheeses:
In a large serving bowl, mix together the grated Pecorino Romano and Parmigiano-Reggiano cheeses. This cheesy blend is what brings the dish to life!
5. Combining Pasta and Cheese:
Once your spaghetti is drained (make sure to keep that reserved pasta water!), immediately transfer it to the bowl with the cheese. Toss everything together well so that the heat from the pasta helps melt the cheese.
6. Adding Zucchini and Making It Creamy:
Add the fried zucchini slices and chopped basil into the pasta. Now, gradually pour in the reserved pasta water a little at a time, tossing continuously. This will help create a creamy sauce that beautifully coats the spaghetti. Season it to taste with salt and freshly ground black pepper.
7. Serving Up the Dish:
Serve your cheesy spaghetti right away. Top it off with extra grated cheese and a few fresh basil leaves for that final touch. Enjoy a delicious plate of Stanley Tucci’s creamy Spaghetti Alla Nerano!
Frequently Asked Questions (FAQ) about Spaghetti Alla Nerano
Can I Use Other Types of Pasta?
Absolutely! While spaghetti is traditional, you can use any pasta shape you prefer, such as fettuccine or linguine. Just make sure to adjust the cooking time according to the type of pasta you choose.
Is There a Vegan Option for This Recipe?
Yes! You can create a vegan version by replacing the cheese with a plant-based cheese alternative or nutritional yeast for flavor. Use olive oil for sautéing and skip the cheese mix. It will still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or extra olive oil to help revive the creaminess, and heat gently on the stove or microwave.
Can I Make This Dish Ahead of Time?
You can prepare the zucchini and sauce ahead of time, but it’s best to cook the pasta fresh when you’re ready to eat. Just reheat the zucchini mixture while the pasta cooks for a quick meal!
