The original recipe for Spaghetti alla Nerano, an iconic Italian dish with zucchini and cheese.
After washing and drying, cut the zucchini into thin slices.
Grate the parmesan and provolone del monaco (or other caciotta).
In a high-sided pan, heat the peanut oil, fry the zucchini without burning them, and drain them on absorbent paper.
Meanwhile, put a pot on the stove and when it boils, cook the pasta.
When the zucchini are ready, put them back in the pan with butter, basil, pepper, and melt the butter with a bit of cooking water.
As soon as the pasta is cooked, drain it into the pan, keeping the cooking water aside. Stir in provolone del monaco, parmesan, cooking water, more pepper, and basil.
Stir, stir, stir until it becomes creamy and a bit stringy and sticky. All that's left is to serve and eat.
Pans
Pot
Cutting board
Knife
Refrigerator
You can store Spaghetti alla Nerano in the refrigerator for a couple of days and reheat them in a pan with a bit of water. Or you can add eggs and make a pasta frittata.
Italia, Campania
| Energy (kcal) | 69.35 |
| Carbohydrates (g) | 7.22 |
| of which Sugars (g) | 4.72 |
| Fat (g) | 1.94 |
| of which Saturates (g) | 0.74 |
| Protein (g) | 3.85 |
| Fiber (g) | 4.75 |
| Sale (g) | 0.03 |
