This creamy spaghetti alla Nerano is a dreamy dish made with fresh zucchini, pasta, and a delicious blend of cheeses. It’s rich and comforting—perfect for a cozy dinner!
You won’t believe how easy it is to make this pasta. Just sauté zucchini and mix it with the pasta, and voilà—your taste buds will thank you! Every bite feels like a warm hug! 😊
Key Ingredients & Substitutions
Pasta: Spaghetti or bucatini is perfect for this dish. If you’re looking for a whole grain option, feel free to use whole wheat spaghetti. Gluten-free pasta also works well if you need a gluten-free option!
Zucchini: Medium zucchini is the star, but if you can’t find zucchinis, yellow squash is a great substitute. For something different, try using eggplant slices or even spinach for a unique twist.
Cheese: Pecorino Romano adds a salty depth, while Parmigiano-Reggiano offers a nice nutty flavor. If these cheeses are unavailable, you can use Grana Padano, which has a similar taste profile. If you’re dairy-free, try nutritional yeast for a cheesy flavor.
Basil: Fresh basil elevates the dish. If you have no fresh basil, dried basil can work in a pinch, but use it sparingly since it’s more concentrated.
How Do I Achieve a Creamy Sauce Without Cream?
Creating a creamy sauce without cream is all about using the right technique! When you combine the pasta with the cheeses and reserved pasta water, you’ll get that luscious creaminess.
- Start by cooking the pasta in salted water until al dente—this pasta water carries the starch you’ll need.
- After draining the pasta, save some cooking water. This will help you create a silky sauce when mixed with cheese.
- In your skillet, mix the reserved pasta water with the sautéed zucchini bits for flavor. Slowly add your cheese while tossing the pasta. This creates a nice coating!
- Keep adding pasta water until you reach your desired creaminess. The starch in the water will help bind it all together. Don’t rush this step; it’s key!
Take your time with these steps, and you’ll end up with a perfect creamy spaghetti alla Nerano! Enjoy making this delicious recipe just like Stanley Tucci does!
Stanley Tucci’s Favorite Creamy Spaghetti Alla Nerano
Ingredients You’ll Need:
- 12 ounces spaghetti or bucatini pasta
- 4 medium zucchini, thinly sliced into rounds
- 4 tablespoons extra virgin olive oil
- 3/4 cup grated Pecorino Romano cheese (plus extra for garnish)
- 1/2 cup grated Parmigiano-Reggiano cheese (plus extra for garnish)
- 1/4 cup fresh basil leaves, thinly sliced, plus more whole leaves for garnish
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend about 10 minutes preparing the ingredients and then around 20 minutes cooking the pasta and zucchini. It’s quick, easy, and super delicious!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the spaghetti or bucatini and cook until al dente according to the package instructions. Don’t forget to reserve about 1 cup of the pasta cooking water before draining it. Once the pasta is done, drain it and set it aside.
2. Sauté the Zucchini:
While your pasta is cooking, heat the 4 tablespoons of olive oil in a large skillet over medium heat. Add the sliced zucchini in a single layer (you may need to do this in batches) and sauté for about 3-4 minutes on each side until golden and tender. Lightly sprinkle with salt while cooking. Once done, remove the zucchini and place it on a plate lined with paper towels to drain any excess oil.
3. Prepare the Sauce:
In the same skillet where you cooked the zucchini, add a couple of tablespoons of the reserved pasta water, along with the remaining oil and the bits from the zucchini that brown in the pan. Let this mix warm up and reduce slightly—this will add extra flavor!
4. Combine Pasta and Zucchini:
Add the drained pasta to the skillet and gently toss it on low heat. This helps to coat the pasta with the oil and flavor.
5. Add Cheeses and Basil:
Now, sprinkle the grated Pecorino Romano and Parmigiano-Reggiano cheeses over the pasta. Add the sliced basil, and begin tossing everything together quickly and continuously. If the mixture seems too thick, gradually add more of the reserved pasta water until you reach a creamy, velvety consistency.
6. Final Touches:
Gently fold in most of the sautéed zucchini, but reserve some for garnishing later. Then, season to taste with salt and freshly ground black pepper.
7. Serve and Enjoy:
Plate the pasta and garnish with the reserved zucchini slices, a sprinkle of extra grated cheese, and some fresh basil leaves for a lovely finish. Serve immediately and enjoy this rich and creamy dish that highlights the fresh flavors of zucchini and basil, just as Stanley Tucci adores! Buon appetito!
FAQ for Stanley Tucci’s Creamy Spaghetti Alla Nerano
Can I Use Different Pasta Shapes?
Absolutely! While spaghetti or bucatini are traditional, you can use any pasta shape you prefer, such as fettuccine, penne, or even gluten-free pasta. Just be sure to adjust the cooking time according to the pasta type you choose.
What if I Don’t Have Pecorino Romano?
No problem! If you can’t find Pecorino Romano, you can substitute it with Grana Padano or Parmigiano-Reggiano. Both will add a delicious, cheesy flavor to your dish.
How Can I Make This Recipe Vegan?
To make a vegan version, replace the cheeses with a plant-based cheese alternative or nutritional yeast for a cheesy flavor. Additionally, use olive oil instead of butter and skip the cheese garnishes. You could also blend some soaked cashews with water to create a creamy sauce base!
Can I Make This Ahead of Time?
While this dish is best served fresh, you can prepare the sautéed zucchini and cook the pasta ahead of time. Just recombine them and add the cheese sauce when you’re ready to serve. To reheat, warm gently in a skillet, adding a splash of reserved pasta water to revive the creaminess.
