Courgette Pasta (Spaghetti alla Nerano)

5 from 1 vote

Courgette Pasta (Spaghetti alla Nerano)

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?

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Pasta

Cuisine: Italian

Servings: servings

Calories: 650kcal

Author: Carrie Carvalho

Equipment

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

Metric - US Measures

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

Tips for cooking the courgette/zucchini;

Use a neutral 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 caramelise (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