Pasta alla Nerano: spaghetti with deeply fried zucchini, basil, butter and Parmesan in a pasta-water emulsion
J. Kenji López-Alt · ♥ 7.4K likes · 224.2K views · 16 min video
Read about ribbons and strands in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- zucchini
- summer squash
- extra virgin olive oil
- parmesan
- spaghetti
Heat extra virgin olive oil in a pan until very hot but not smoking, deep enough to fry the slices on all sides.
Fry the zucchini and squash slices fast, sizzling the whole time, to a deep golden brown without letting them burn or turn bitter; cook in batches.
- water
- salt
Bring a pan of water, just enough to cover the pasta by an inch or so, to a simmer, salted only lightly since the pasta water will reduce and the Parmesan adds salt.
Drain the zucchini in a strainer set over a pan; the oil can be reused for the next batch.
Cook the spaghetti about 10 minutes of its 12, just shy of al dente.
- pasta water
- 1–2 tbsp olive oil
Put half the zucchini in a pan, lift the pasta in with tongs so its starchy water comes too, add a tablespoon or two of the frying oil and a splash more pasta water.
Combining zucchini, pasta and starchy water
Cook at a simmer until the pasta finishes and the browned bits come off the zucchini into the sauce, adding pasta water as needed.
- butter
- black pepper
Add butter, basil and black pepper; boil hard to emulsify until the sauce is a little looser than heavy cream.
Butter, basil and a hard boil
- fancy olive oil
Season with a hint of salt, loosen with a couple more splashes of pasta water, plate, and finish with basil, a little olive oil and more cheese.