Spaghetti alla Nerano - Fried Zucchini Pasta

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Издатель Jul 20, 2026

Serves 2

Ingredients

200g spaghetti
4 small courgette (in a mix of colours)
2 garlic cloves, skin off
15g basil
70g Pecorino
70g Grana Padano
Extra virgin olive oil
Freshly ground black pepper
Fine sea salt

Method

Slice the courgettes into really thin discs.

To a frying pan over a medium-high heat, add enough oil to shallow fry the courgette. Once the oil is hot enough, add the courgette discs in batches and fry them until nice and golden. Remove them from the pan and transfer to a baking tray lined with kitchen paper to absorb the excess oil. Season with salt and set aside.

Bring a large pot of salted water to a boil and cook your pasta.

Meanwhile add the garlic cloves to a frying pan over a medium heat and gently fry with a drizzle of olive oil for a few minutes.

When the spaghetti is still a little firm but almost fully cooked, transfer it with from the water to the pan with the garlic oil. Bring the the temperature to a medium-high heat and add a ladle of the starchy water.
Keep cooking the pasta and garlic oil together, stirring constantly and keep adding a little bit of the starchy water at a time until the pasta is fully cooked. Cooking the pasta in this way will allow it to release the starch and make it really creamy.

Discard the garlic from the pan (you can save this and rub it on some toasted bread). Tear in the fresh basil, add most of the crispy courgette pieces and give the pasta a good stir.

Turn the heat off and go in with the grated cheese. Add a touch of the pasta water and stir well. Add the black pepper and stir again until you create a really nice creamy sauce. If it's too thick or too dry, use some more of the pasta water to loosen the sauce.

Serve up and then top each plate with the remainder of the crispy courgette. Enjoy!