This dish is a creamy delight made with spaghetti, zucchini, and lots of cheese! It’s simple, yet packed with flavor, making it a perfect comfort food for any day of the week.
Honestly, who can resist cheesy pasta? I sometimes can’t help but add a bit more cheese because, well, why not? It’s a dish that’s sure to make you smile! 😄
Making this is a breeze! Just cook your spaghetti, sauté zucchini, and mix it all with cheese to create that creamy goodness. It’s one of my go-to dishes for a quick dinner that feels special!
Key Ingredients & Substitutions
Spaghetti: This is the classic choice for the dish. If you’re looking for a gluten-free option, consider using gluten-free pasta or even zucchini noodles for a lighter twist!
Zucchini: Fresh, firm zucchinis work best. If you can’t find zucchini, yellow squash is a fantastic substitute that offers a similar texture and flavor.
Pecorino Romano: This cheese gives a sharp, salty flavor. If you prefer something milder, you can swap in Parmesan or a mix of both. For dairy-free options, try a cashew cheese that mimics creaminess.
Fresh Basil: Basil adds a fragrant note to the dish. If you don’t have fresh basil, dried basil or even parsley could be a nice alternative, though the flavor will be different.
How Do I Achieve a Creamy Sauce Without Clumping?
Creating a creamy sauce is key to this recipe and requires a bit of technique. Here’s how to get it just right:
- Use reserved pasta water: This starchy water helps emulsify, creating smoothness. Don’t be afraid to adjust the amount until you achieve the right consistency!
- Sprinkle cheese gradually: Rather than adding all at once, sprinkle in the cheese a little at a time while continuously tossing the pasta. This fosters even melting and prevents clumping.
- Remove from heat: It’s best to mix in the cheese when the pasta is off the heat to avoid any graininess. Remember, the residual heat will melt the cheese perfectly.
By following these tips, you’ll whip up a deliciously creamy Spaghetti alla Nerano that will impress anyone at your dinner table!
Stanley Tucci’s Favorite Cheesy Spaghetti Alla Nerano
Ingredients:
- 12 oz (340 g) spaghetti
- 3 medium zucchinis, thinly sliced into rounds
- 4 tbsp extra virgin olive oil, divided
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup grated Pecorino Romano cheese (or a mix of Pecorino and Parmigiano-Reggiano)
- Fresh basil leaves, torn or roughly chopped (about 1/4 cup)
- Optional: crushed red pepper flakes, for a slight kick
How Much Time Will You Need?
This delicious dish will take about 30 minutes to prepare from start to finish. You’ll spend about 10 minutes prepping and cooking the zucchini while the pasta boils, and another 15 minutes bringing everything together into a creamy, cheesy delight!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until it’s al dente. Once cooked, remember to reserve about 1 cup of the pasta cooking water before draining the rest. This water will help create a lovely sauce later!
2. Sauté the Zucchini:
While your pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Place the zucchini slices in the skillet in a single layer. You may need to do this in batches. Cook them for about 3-4 minutes on each side until they are golden and tender. After cooking, move the zucchini to a plate lined with paper towels to absorb any excess oil. Don’t forget to sprinkle them with a bit of salt while they’re warm!
3. Combine Pasta and Zucchini:
In the same skillet where you cooked the zucchini, add the remaining 2 tablespoons of olive oil. Toss in the drained spaghetti along with about half of the reserved pasta water. Use medium-low heat to toss everything together gently, making sure the spaghetti is well coated and loosened up.
4. Make it Creamy:
Once the pasta is well coated, remove the skillet from the heat. Gradually sprinkle in the grated Pecorino cheese while vigorously tossing the pasta. This will help melt the cheese and create that creamy sauce. If the mixture seems too thick, don’t hesitate to add more reserved pasta water until you reach a smooth and silky texture.
5. Final Touches:
Add the sautéed zucchini slices back into the skillet, gently tossing to combine everything evenly. Then, fold in the torn basil leaves, and season with salt and freshly ground black pepper to taste. If you like a bit of spice, feel free to sprinkle in some crushed red pepper flakes!
6. Serve:
Now it’s time to dig in! Serve your cheesy Spaghetti alla Nerano immediately, garnishing each plate with extra Pecorino cheese if desired. Enjoy this rich, comforting dish that’s bound to warm your heart!
Buon Appetito! Enjoy the delightful flavors of this overwhelmingly cheesy masterpiece just like Stanley Tucci does!
FAQ for Stanley Tucci’s Favorite Cheesy Spaghetti Alla Nerano
Can I Use Another Pasta Instead of Spaghetti?
Absolutely! While spaghetti is traditional, you can use any long pasta like fettuccine or linguine. If you’re looking for a gluten-free option, consider gluten-free pasta or even zucchini noodles for a lighter dish!
What If I Don’t Have Pecorino Romano Cheese?
No problem! If you can’t find Pecorino Romano, Parmesan cheese is a great substitute and offers a milder flavor. You can also use a mix of both for a more complex taste.
Can I Make This Dish Vegetarian or Vegan?
This dish is already vegetarian since it doesn’t contain meat. To make it vegan, substitute the cheese with a plant-based cheese or nutritional yeast for a cheesy flavor without dairy. Just keep in mind that the texture will differ slightly.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, do so gently on the stove with a splash of water or olive oil to help loosen the pasta and keep it creamy.
