35 gr Parmesan
15 gr Pecorino romanooptional
8 gr double cream
6 basil leaves
3 tbsp Olive Oil
Salt and pepperto taste
320 gr Spaghetti
Pasta alla Nerano was invented in the small town of Nerano, on the Peninsula of Sorrento in the mid-1950s. Its immediate popularity is testament to its flavor. Traditionally made with deep fried zucchini and provolone, we have modified it to make it healthier and to give it a new twist.
In our version, the pasta is served in a thick zucchini cream and adorned with rings of zucchini. To give it that added kick, we have added pecorino cheese, which can easily be found in most big supermarkets. If you can’t find it, just substitute it for more Parmesan.
Prep time: 10 mins
Cooking time 30 mins
This is recipe recently published in our newly released e-book was provided exclusively for Chef’s Pencil.
How to Make Pasta alla Nerano:
- Slice half a zucchini into circles, and cut the rest into cubes. Finely chop the shallot.
- Heat 3 tablespoons of olive oil in a pan on medium heat.
- Add the sliced zucchini to the hot pan. Fry for 3 minutes on each side until they become golden. Set them aside on a plate lined with kitchen roll, and dress with salt and black pepper.
- In the remaining oil, add the shallot and the cubed zucchini, and cook for 20 minutes until they are very soft. As soon as you start cooking the second batch of zucchini, start boiling the water for the pasta.
- Once the water is boiling, add salt and the spaghetti and cook for 9 minutes.
- You can add a tablespoon of the pasta water to the zucchini 10 minutes before they’re ready to help them cook and become soft.
- Once the zucchini and shallots are ready, add them to a blender with the parmesan, pecorino, salt, pepper and double cream. Blend until it becomes a sauce.
- Put your sauce back in the pan with the sliced zucchini that you kept aside, drain the pasta and add that to the pan as well. Mix everything together for 2 minutes and serve.