Easy Cheesy Spaghetti Alla Nerano Recipe

Key Ingredients & Substitutions

Spaghetti: This recipe calls for traditional spaghetti, but you can use any pasta shape you love! Try fettuccine or bucatini for a twist. Whole wheat or gluten-free pasta are also great if you’re looking for healthier options.

Zucchini: Fresh zucchini adds a nice texture and mild flavor. If zucchini isn’t available, you could substitute with yellow squash or eggplant for a different taste.

Pecorino Romano Cheese: Pecorino gives a salty and rich flavor. If you prefer, use Parmesan cheese instead, or a dairy-free cheese if you’re avoiding dairy. Just keep in mind the flavor will vary a bit.

Fresh Basil: Basil brings freshness and aroma. If you don’t have fresh basil, a little dried basil can work, though fresh is always better. You could also use parsley for a different herb flavor.

How Do I Make the Zucchini Crispy?

Getting crispy zucchini is key for this dish! Here’s how to do it right:

• Slice the zucchini thinly and ensure they’re evenly coated with oil before frying. This helps them crisp up nicely.
• Heat the oil until it’s hot before adding zucchini. This creates a nice sear and prevents sogginess.
• Avoid crowding the skillet. Fry in batches if necessary so each piece has space to crisp up.
• Remember to drain the fried zucchini on paper towels to remove excess oil. This keeps them crispy until serving.

Easy Cheesy Spaghetti Alla Nerano

Ingredients You’ll Need:

• 12 ounces spaghetti
• 3 medium zucchinis, sliced into thin rounds
• 4 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 cup grated Pecorino Romano cheese (plus extra for garnish)
• Fresh basil leaves, torn or chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• Red pepper flakes (optional, for a touch of heat)

How Much Time Will You Need?

This delicious dish will take about 30 minutes from start to finish! You’ll spend around 10 minutes prepping the ingredients, 15 minutes cooking, and a few minutes garnishing before serving.

Step-by-Step Instructions:

1. Cooking the Spaghetti:

Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the spaghetti and cook until al dente according to the package instructions. Before you drain it, make sure to reserve about 1 cup of the pasta water. When ready, drain the pasta and set it aside.

2. Frying the Zucchini:

While the pasta cooks, heat the 4 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add the zucchini slices in a single layer. Fry them for about 3-4 minutes on each side until they become golden and crispy. If your skillet isn’t large enough, it’s okay to cook them in batches. Once done, remove the zucchini and set them on paper towels to drain any excess oil.

3. Sautéing the Garlic:

In the same skillet, add the minced garlic. Sauté for about 30 seconds until the garlic becomes fragrant, making sure not to let it burn.

4. Combining the Pasta and Cheese:

Now, return the cooked spaghetti to the skillet with the garlic. Lower the heat and sprinkle in half of the grated Pecorino Romano cheese. Add a splash of the reserved pasta water and toss everything together vigorously. This should create a creamy cheese sauce. Don’t be shy—add more pasta water if needed to ensure a smooth consistency!

5. Mixing in Zucchini and Seasoning:

Gently fold in the crispy zucchini slices and the torn fresh basil. Season everything with salt, freshly ground black pepper, and red pepper flakes if you like a bit of heat.

6. Serving:

Serve your spaghetti right away, topped with the extra Pecorino Romano cheese and a few fresh basil leaves for garnish. Enjoy your meal!

Dig into this creamy, cheesy, and vegetable-packed Spaghetti Alla Nerano! It’s a comforting dish that’s sure to please everyone at the table.

FAQ about Easy Cheesy Spaghetti Alla Nerano

Can I Use Other Pasta Shapes for This Recipe?

Absolutely! While spaghetti is traditional, feel free to substitute with other pasta shapes like fettuccine, penne, or even gluten-free options. Just adjust the cooking time according to the pasta you choose!

How Can I Make This Recipe Vegetarian-Friendly?

This recipe is already vegetarian! It’s loaded with zucchini and flavored with cheese and herbs. If you want to make it vegan, simply swap Pecorino Romano with a dairy-free cheese alternative, and use a vegan olive oil.

How Do I Store Leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm gently in a skillet over low heat, adding a splash of water or olive oil to help keep it creamy.

Can I Add More Vegetables?

Certainly! Feel free to add other vegetables like bell peppers, spinach, or cherry tomatoes for added flavor and nutrition. Just sauté them along with the zucchini for a delicious twist!