That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)

I get a fair number of video ideas watching food travel television shows. During these productions, it's not uncommon for the host to heap praise on the local offerings, but Stanley Tucci (in his new show, Searching for Italy) took this to another level, calling the dish, "life changing," "unbelievable," and "one of the best things I've ever eaten." I love a good vegetable-based pasta, so I decided to give this a try. But there was one small problem: It requires the zucchini to be deep-fried first.

I'm certainly not against deep-frying and have posted many videos featuring the technique, but if there's a way to make a recipe without forcing someone to set up a fry station in there kitchen, I always try to figure out what that is. This time, there was no way. I tried to broil, bake, and pan fry, but none of the methods worked as well as the "authentic" cooking method shown in the show, which was to fry the sliced zucchini in sunflower oil until golden brown.

Please trust me when I tell you that the results are well worth the effort. This really was a truly amazing spaghetti, and while I've sauced pasta with zucchini before, I'd never done so by frying it first, and I was sort of shocked what a difference it makes. So, whether you need to go to the market to buy your summer squash or you're a gardener and have way more than you can ever use, I really do hope you give this a try soon. Enjoy!

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That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)

4.4

(73)

close up view of Zucchini Spaghetti garnished with fresh basil and grated cheese in a white bowl

Prep Time:

20 mins

Cook Time:

35 mins

Additional Time:

8 hrs

Total Time:

8 hrs 55 mins

Servings:

Ingredients

1 quart sunflower oil, or as needed
6 medium green zucchini
4 ounces spaghetti
2 tablespoons olive oil
1 pinch salt
2 basil leaves, torn into small pieces
2 tablespoons unsalted butter
5 tablespoons grated Pecorino Romano cheese
3 tablespoons grated Parmigiano-Reggiano cheese

Directions

Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
Serve with more grated cheese and fresh basil.

Chef John

Chef's Notes

Use any zucchini from your garden; different types and sizes are fine.

If your deep fryer is small, you can use a Dutch oven instead and fry more zucchini at a time.

You can add a clove of minced garlic when making the sauce if you want.

Use grated provolone del Monoco cheese if you can find it. I used 1/2 Parmesan cheese and 1/2 Toma cheese.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (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.

That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)

That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)

Ingredients

Directions

Chef's Notes

Editor's Note:

Nutrition Facts (per serving)

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