Pasta and first courses

Spaghetti alla Nerano

Name: Spaghetti alla Nerano
Yield: Serves 4
Cuisine: Italian
Ingredients: Spaghetti 320 g; Courgettes 700 g; Provolone del Monaco 150 g; Grated Parmigiano 30 g; Garlic 1 clove; Extra virgin olive oil 30 g for the pan, plus enough for frying; Basil as needed; Salt and pepper to taste; Pasta cooking water as needed

Golden courgette slices, basil and cheese accompany spaghetti alla Nerano. The sauce coats the pasta, with a grinding of pepper to finish: enjoy it as soon as it is ready.

From Nonna Adele’s kitchen

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Temperatures: Frying oil at about 150 °C

LET’S GET COOKING

Method

Wash and dry the courgettes, then cut into evenly thin rounds. Fry in small batches in oil at about 150 °C until golden; drain and add basil.
Grate the Provolone del Monaco. Cook the spaghetti in salted water, reserving some of the cooking water.
Flavour the 30 g of oil with the garlic in a wide pan; remove the clove. Add the courgettes and a small ladle of pasta water.
Transfer the spaghetti to the pan while still very firm and finish cooking with a little water at a time.
Turn off the heat. Gradually add the provolone and Parmigiano, stirring and adjusting the consistency with the reserved water. Finish with basil and pepper.

Spaghetti alla Nerano

Method

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