Stanley Tucci's Beloved Zucchini Spaghetti (Spaghetti alla Nerano)
Many of my recipe ideas come from watching food travel shows, and while it's common for hosts to rave about local dishes, Stanley Tucci (in his series Searching for Italy) took it to the next level by calling this dish 'life-changing,' 'unbelievable,' and 'one of the best things I've ever tasted.' As a fan of vegetable-based pasta, I had to try it for myself. The only catch? The zucchini has to be deep-fried first.
I'm not opposed to deep-frying—I’ve shared many recipes using this method—but if there's a way to skip setting up a deep-fry station in your kitchen, I’ll always try to find it. In this case, though, there was no shortcut. I experimented with broiling, baking, and pan-frying, but none matched the 'authentic' deep-frying method from the show, where zucchini slices are fried in sunflower oil until golden.
Trust me, the effort is totally worth it. The spaghetti turned out to be truly exceptional, and although I’ve made zucchini pasta before, frying the zucchini first made an enormous difference. Whether you’re heading to the store for summer squash or have an abundance from your garden, I really encourage you to give this a try. Enjoy!
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Ingredients List
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1 quart sunflower oil, or as needed
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6 medium green zucchini
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4 ounces spaghetti
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2 tablespoons olive oil
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1 pinch salt
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2 basil leaves, torn into small pieces
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2 tablespoons unsalted butter
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5 tablespoons grated Pecorino Romano cheese
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3 tablespoons grated Parmigiano-Reggiano cheese
Cooking Instructions
Heat sunflower oil in a deep fryer to 350°F (175°C). Slice the zucchini into 1/8-inch thick rounds.
Carefully drop the zucchini slices into the hot oil and deep-fry until lightly golden, about 4 to 5 minutes. Remove and place them in a single layer on paper towels to drain. Repeat with the remaining zucchini. Allow the zucchini to cool to room temperature.
Once the zucchini has cooled, transfer it to a bowl, cover, and refrigerate for 8 hours or overnight.
Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until it's 2 minutes away from being al dente, around 9 to 10 minutes.
While the spaghetti cooks, heat olive oil in a skillet over medium heat. Add the zucchini and salt, cooking while stirring occasionally until the zucchini releases its juices, softens, and starts to break apart, about 3 to 5 minutes. Add a small amount of pasta water—just enough to help it come together. Use a spoon or spatula to break the zucchini into smaller pieces. Reduce the heat to low, then add basil and butter, stirring until the butter has melted.
Use tongs to grab the spaghetti and transfer it directly into the sauce. Toss until the pasta is well-coated. Stir in both Pecorino Romano and Parmigiano-Reggiano cheeses. Add a splash of pasta water and adjust the salt if necessary.
Top with additional grated cheese and fresh basil before serving.
Chef's Tips
Feel free to use any type of zucchini from your garden; both different varieties and sizes work well.
If your deep fryer is on the smaller side, a Dutch oven is a great alternative for frying larger batches of zucchini at once.
If you'd like, you can add a minced garlic clove to the sauce for extra flavor.
For the best taste, use grated provolone del Monoco cheese if available. I used a mix of 1/2 Parmesan and 1/2 Toma cheese.
Editor's Note:
The nutritional value of the oil used for frying has been calculated based on a 10% retention after cooking. This will vary depending on cooking time, temperature, ingredient density, and the specific oil used.
Nutrition Information (per serving)
| 1016 | Calories |
| 78g | Fat |
| 63g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 1016 | |
| % Daily Value * | |
| Total Fat 78g | 100% |
| Saturated Fat 20g | 98% |
| Cholesterol 57mg | 19% |
| Sodium 479mg | 21% |
| Total Carbohydrate 63g | 23% |
| Dietary Fiber 8g | 30% |
| Total Sugars 12g | |
| Protein 23g | 47% |
| Vitamin C 100mg | 111% |
| Calcium 385mg | 30% |
| Iron 4mg | 23% |
| Potassium 1694mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5