My Lemony Twist on Spaghetti Alla Nerano
Trust me, this fried zucchini pasta is one of the best things you’ll make during zucchini season! ♡
I started making spaghetti alla Nerano years ago, back when Stanley Tucci was raving about it and suddenly everyone (myself included) needed to know how a pasta made with little more than zucchini and cheese could possibly be that good. Spoiler: the hype was justified! It has been on repeat in our house every summer since, although over time my version has wandered in its own direction with Parmesan, fresh basil, red pepper flakes, and plenty of lemon zest and juice.
I know the frying step might tempt you to reach for a sauté pan instead, but don’t do it! Frying is what makes zucchini turn deeply golden, sweet and almost jammy, so that it literally melts into the silkiest sauce once it hits the starchy pasta water and Parm. It only takes about 20 minutes of standing at the stove with a slotted spoon, and it’s the difference between a good zucchini pasta and one you’ll be thinking about for days. I truly think you’re going to love it.
Let’s make some pasta!
Recipe Tips
A few small details make a big difference here, especially when it comes to the zucchini and that silky Parmesan sauce.
- Slice the zucchini thin and even. A mandoline is your best friend here. Aim for about ⅛ inch thick so the slices fry evenly and soften into the sauce later. Hand-slicing can work too, just take your time.
- Don’t crowd the pan. I know it’s tempting to dump all the zucchini in at once, but frying in batches keeps the oil hot and gives you that lovely golden color instead of soggy, oil-logged slices.
- Keep an eye on the oil temperature. You’re aiming for 350°F to 365°F. No thermometer? Drop in a test slice. If it sizzles right away, you’re good to go. If it just sits there quietly, wait a bit longer.
- Golden is good, dark brown is bitter. Some slices will get more color than others and that’s totally fine. Just pull them before they go too dark.
- Let the fried zucchini rest. This is the secret to that melty, creamy texture. Even 30 minutes makes a difference, and a few hours in the fridge is even better. (You can fry the zucchini up to one day ahead, if you’d like.)
- Save more pasta water than you think you need. At least a cup. That starchy water is what turns the Parmesan into a silky sauce instead of a clumpy mess, and you may need extra splashes as you toss.
- Undercook the spaghetti slightly. It will finish cooking in the skillet with the sauce, so pull it just shy of al dente and it’ll be perfect by the time it hits your plate.
Variations You Can Try
Feel free to make this recipe your own! A few ideas:
- Make it classic Nerano-style: Swap the Parmesan for grated provolone del Monaco (or a mix of provolone and Parm) and skip the lemon and red pepper flakes for the traditional version.
- Add burrata: Tear a ball of burrata over each serving for an extra-creamy finish.
- Add protein: Toss in grilled shrimp or chicken for some extra protein.
- Make it spicier: Double the crushed red pepper flakes, or drizzle a little Calabrian chili oil on top before serving.
- Swap the herbs: Use fresh mint instead of basil (so good with zucchini!) or do a mix of both.
- Add toasted breadcrumbs: Sprinkle garlicky toasted panko over each bowl for a little crunch.
FAQ
For this particular recipe, yes, the frying is what gives the zucchini that deep, sweet, golden flavor that makes the sauce so special. That said, if you prefer to skip it, you can sauté the zucchini in a few tablespoons of olive oil until very soft and golden. The sauce won’t be quite as rich, but it will still be tasty.
Yes! The fried zucchini actually benefits from being made ahead. Fry it up to a day in advance, store it covered in the fridge, and let it come toward room temp before building the sauce.
Once it’s fully cooled, strain it through a fine-mesh sieve and store it in a jar. You can reuse it once or twice for frying or sautéing veggies.
Usually this means the pan was too hot when the cheese went in, or there wasn’t enough pasta water. Keep the heat at medium or lower when tossing, add the cheese gradually, and keep splashing in pasta water while tossing continuously until everything comes together.
More Favorite Zucchini Recipes
Lemony Zucchini Pasta
Equipment
Ingredients
- 8 ounces spaghetti
- 3 medium zucchini (~20 ounces), very thinly sliced
- 1 ½ cups neutral oil or olive oil, for frying
- 2 tablespoons extra-virgin olive oil
- 2 large cloves garlic, peeled and lightly smashed
- ¼ teaspoon crushed red pepper flakes, or more to taste
- 1 teaspoon lemon zest + 2 tablespoons freshly-squeezed lemon juice
- ⅔ cup freshly-grated Parmesan, plus extra for serving
- ¼ cup fresh basil leaves, torn, plus extra for serving
- fine sea salt and freshly-ground black pepper
Instructions
- Slice the zucchini. Thinly slice the zucchini into rounds, ideally about ⅛-inch thick or slightly thinner. A mandoline is very helpful here so the slices cook evenly.
- Heat the oil. Add the frying oil to a large sauté pan or skillet; you want enough oil to generously coat the bottom of the pan by about ½ inch. Heat over medium to medium-high heat until the oil reaches 350°F to 365°F. If you don’t have a thermometer, add one zucchini slice to the oil — it should immediately sizzle steadily.
- Fry the zucchini. Working in batches so the pan is not crowded, add a single layer of zucchini slices to the hot oil. Fry for 2 to 4 minutes, flipping or stirring occasionally, until the zucchini are tender and lightly golden. Some slices may become more deeply golden than others, which is great, but avoid letting them turn dark brown or bitter.
- Drain and season. Use a slotted spoon or spider strainer to transfer the fried zucchini to a paper-towel-lined plate. Sprinkle lightly with salt. Repeat with the remaining zucchini, adjusting the heat as needed to keep the oil around 350°F. Add a little more oil if the pan gets too dry.
- Let the zucchini rest. This step is optional but very helpful: let the fried zucchini sit for at least 30 minutes, or refrigerate it for a few hours. It softens as it rests, which helps it melt beautifully into the sauce.
- Cook the pasta. Bring a large pot of generously-salted water to a boil. Cook the spaghetti until just shy of al dente. Before draining, reserve at least 1 cup of the starchy pasta water.
- Infuse the oil. While the pasta is cooking, heat the extra-virgin olive oil in a large skillet or Dutch oven over medium heat. Add the smashed garlic and cook for 1 to 2 minutes, until fragrant. Add the crushed red pepper flakes and cook for 30 seconds, then remove and discard the garlic.
- Build the zucchini sauce. Add the fried zucchini to the skillet along with a generous splash of the starchy pasta water. Once the spaghetti is just barely al dente, add it to the skillet, along with the lemon zest, lemon juice, Parmesan, and basil. Toss quickly and continuously, adding more pasta water as needed, until the cheese melts into a silky sauce. Season with black pepper and additional salt, lemon juice, or crushed red pepper flakes to taste.
- Serve. Serve immediately, topped with extra basil, Parmesan, black pepper, and an extra sprinkle of lemon zest if you’d like, and enjoy!!
Did you make this?Let me know how it turned out in the comments below!
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