Inspired by Spaghetti alla Nerano as eaten by Stanley Tucci in his cult TV show Searching for Italy, Courgette Pasta is simple but delicious pasta dish. Spaghetti tossed with caramelised courgette, salty pecorino and creamy butter – what’s not to love?
Spaghetti alla Nerano
Let me start by saying that this courgette pasta recipe is not trying to be authentic Spaghetti alla Nerano. I’m not even sure if the true original recipe exists anywhere anymore. The lore of this dish is that it was invented by restauranteur Maria Grazia in the Italian village of Nerano in the 1950s. It has gone viral since Stanley Tucci featured it on the first episode of his show Searching for Italy.
This is simply my version – the way I most enjoy the combination of spaghetti, courgette and cheese after researching and following the many different iterations floating about on the internet.
Courgette Pasta
Courgette Pasta is a much quicker version than the one prepared on the TV show. If you are a regular reader here you will know I love finding ways to cut corners to save time and effort without losing out on taste. I do not bother frying the courgette a day in advance as they do in the show. During recipe testing I didn’t think it made much difference.
I also prefer to slice the zucchini very finely with a mandolin. This way the squash cooks quicker and gets lovely and caramelised, which is exactly how I like it. (Make sure you ‘taste test’ a few fried slices of courgette as they cool.)
Tips for Cooking the Courgette
- Use a netral oil like vegetable or sunflower. Light olive oil works in a pinch but don’t waste your extra virgin olive oil on frying.
- Use a wide shallow pan and enough oil to cover the bottom of the pan in a thin layer.
- Don’t crowd the pan – fry in batches if necessary.
- Cook the courgette slices for a few minutes on each side until just beginning to caramlise (don’t burn them).
- Transfer cooked courgette to a plate or tray lined with kitchen paper and sprinkle with a little coarse salt (I use Maldon).
Ingredients
- Courgette (Zucchini)– thinly sliced with a mandoline.
- Pecorino Cheese – you can also use Grana Padano or Parmesan.
- Spaghetti – this dish works best with a long pasta like spaghetti.
- Butter
- Light Oil – for frying the courgette. I use vegetable oil.
Serving and Storing
This is a simple pasta dish best served as is with a crisp glass of white wine – ideally a Pecorino or Pinto Grigio.
A green salad makes an excellent side dish for courgette pasta.
Zucchini Pasta is best served freshly cooked. Leftovers can be reheated on the hob with a splash of water and extra dollop of butter to re-emulsify the sauce.
More Simple Pasta Recipes:
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it to let me know what you think. Your feedback is really important and helps me keep making recipes you love!
Courgette Pasta (Spaghetti alla Nerano)
Ingredients
- 2 courgette/zucchini sliced into thin rounds
- 200 grams spaghetti 7 oz
- 75 grams grated pecorino romano or parmesan cheese about ½ a cup
- 2 tbsp butter
- light oil for frying
- flaked sea salt
- black pepper optional, to taste
Instructions
- First cook the courgette. Heat the oil over a high heat in a heavy bottomed pan – you want just enough oil to coat the bottom of the pan in a shallow layer. When hot, add the courgette slices in batches (keep in a single layer and don't crowd the pan) and fry for 2-3 minutes on each side, flipping once, until just beginning to turn golden. Transfer to a plate lined with kitchen paper and sprinkle with a little coarse salt. This step can be done up to 24 hours in advance – keep cooked courgette in the fridge and allow to come to room temperature before finishing the dish.
- Bring a large pot of salted water to boil and cook the spaghetti until just before al dente. Reserve a cup of cooking water.
- Meanwhile, melt half the butter in a pan over medium heat and add the courgette slices. Pour over about ¼ cup of pasta cooking water and the rest of the butter and allow to cook while stirring gently for about 5 minutes.
- Add the pasta to the pan with the courgette and another ¼ cup pasta water. Keep stirring everything together over a medium heat for a few minutes- as the liquid reduces it should emulsify into a glossy sauce which coats the pasta. (I prefer to use tongs to toss the pasta.)
- Stir in the cheese and keep tossing until it has melted into the sauce. Add more pasta water as needed if the cheese clumps together.
- Season with black pepper and extra cheese to serve.
Notes
- Use a netral oil like vegetable or sunflower. Light olive oil works in a pinch but don’t waste your extra virgin olive oil on frying.
- Use a wide shallow pan and enough oil to cover the bottom of the pan in a thin layer.
- Don’t crowd the pan – fry in batches if necessary.
- Cook the courgette slices for a few minutes on each side until just beginning to caramlise (don’t burn them).
- Transfer cooked courgette to a plate or tray lined with kitchen paper and sprinkle with a little coarse salt (I use Maldon).
Nutrition
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