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Spaghetti alla Nerano | Italian Summer Classic
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25 min
Quick
Knuspr-Küche
Spaghetti alla Nerano sind die Krönung der italienischen Sommerküche: Goldbraun gebratene Zucchinischeiben verbinden sich mit al dente gekochten Spaghetti, frischem Basilikum, feinster Butter und würzigem Parmesan zu einer herrlich cremigen Sauce.
Ingredients
Preparation method
Preparation & frying zucchini
Wash the zucchini, trim the ends, and cut into thin slices (approx. 2-3 mm). Peel the garlic and crush lightly.
Heat the olive oil in a large pan over medium heat. Fry the zucchini slices in batches on both sides until golden brown, then drain on paper towels and season with a little salt.
Cooking & finishing the pasta
Bring a large pot of salted water to a boil. Cook the spaghetti in it according to package instructions until al dente. Before draining, reserve about 1-2 ladles of starchy pasta water (approx. 150 ml).
Chef's tip
The key to perfect creaminess (mantecatura) is the starchy pasta water combined with cold butter and finely grated Parmesan - vigorous tossing creates the silky sauce completely without cream.
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