Stanley Tucci Italian Spaghetti alla Nerano Recipe

This creamy, rich Stanley Tucci Italian Spaghetti alla Nerano is made with fried zucchini, sharp provolone, and fresh basil, ready in 45 minutes. The magic happens when the hot pasta water melts the cheese into the soft zucchini, creating a naturally glossy emulsion. I love how such simple ingredients produce an incredibly luxurious dinner.

Why This Classic Works

I used to think creamy pasta required heavy cream or butter to taste rich. This recipe proved me entirely wrong by relying purely on vegetable starch and cheese.

The secret lies in frying the zucchini beforehand and letting it soften completely. Tossing it vigorously with pasta water and provolone builds an emulsion that coats every single strand perfectly.

Stanley Tucci Italian Spaghetti alla Nerano Ingredients

• 400g dried spaghetti
• 6 medium zucchini, thinly sliced into rounds
• 500ml sunflower oil, for frying
• 150g Provolone del Monaco (or sharp provolone), finely grated
• 50g Parmigiano-Reggiano, finely grated
• 1 large handful fresh basil leaves, torn
• 1 tsp sea salt
• 2 tbsp extra virgin olive oil

How To Make Stanley Tucci Italian Spaghetti alla Nerano

1. Fry the zucchini: Heat the sunflower oil in a large pan over medium-high heat. Fry the zucchini rounds in batches until deeply golden, then drain on paper towels.
2. Rest the zucchini: Transfer the fried zucchini to a bowl, season with salt, and toss with torn basil. Let it rest for at least 2 hours to soften and develop flavor.
3. Boil the pasta: Cook the spaghetti in a large pot of salted boiling water until very al dente, about 2 minutes less than the package instructions. Reserve two cups of pasta water.
4. Build the base: In a large, empty skillet over medium heat, add the extra virgin olive oil and rested zucchini. Ladle in half a cup of pasta water and simmer for one minute.
5. Toss and emulsify: Transfer the spaghetti directly into the skillet. Remove from the heat completely, then gradually stir in the grated cheeses and more pasta water, tossing vigorously until a creamy sauce forms.

Recipe Tips

• Slice evenly: Use a mandoline for the zucchini to ensure they fry at the exact same rate.
• Do not rush the rest: Letting the fried zucchini sit allows the starches to break down, which is essential for the creamy texture.
• Emulsify off the heat: Adding cheese over a hot flame will cause it to split and turn stringy instead of smooth.

What To Serve With Spaghetti alla Nerano

Keep the sides simple to let the pasta shine. A crisp arugula salad dressed with lemon and olive oil cuts through the richness beautifully. You can also serve some crusty ciabatta on the side to mop up any leftover sauce.

How To Store

Store any leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water to bring the creamy sauce back to life. This dish does not freeze well.

FAQs

Can I use a different cheese?

If you cannot find Provolone del Monaco, a mix of sharp provolone and Parmigiano-Reggiano works wonderfully. Caciocavallo is another excellent substitute.

Do I have to deep fry the zucchini?

Frying the zucchini is traditional and provides the distinct sweet flavor and soft texture. Baking or air-frying will not yield the same creamy sauce.

Why did my cheese clump?

Cheese clumps when the pan is too hot. Always remove your skillet from the heat before vigorously stirring in the grated cheese.

Nutrition

• Calories: 520 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 650mg
• Total Carbohydrate: 62g
• Protein: 18g

Stanley Tucci Italian Spaghetti alla Nerano

Recipe by Paula

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Rich, creamy Stanley Tucci Italian Spaghetti alla Nerano features sweet fried zucchini, sharp provolone, and fresh basil ready in 45 minutes. This authentic Italian classic delivers a luxurious, restaurant-quality meal with brilliant technique and a completely meatless sauce.

Ingredients

• 400g dried spaghetti

• 6 medium zucchini, thinly sliced into rounds

• 500ml sunflower oil, for frying

• 150g Provolone del Monaco (or sharp provolone), finely grated

• 50g Parmigiano-Reggiano, finely grated

• 1 large handful fresh basil leaves, torn

• 1 tsp sea salt

• 2 tbsp extra virgin olive oil

Directions

• 1. Fry the zucchini: Heat the sunflower oil in a large pan over medium-high heat. Fry the zucchini rounds in batches until deeply golden, then drain on paper towels.
• 2. Rest the zucchini: Transfer the fried zucchini to a bowl, season with salt, and toss with torn basil. Let it rest for at least 2 hours to soften and develop flavor.
• 3. Boil the pasta: Cook the spaghetti in a large pot of salted boiling water until very al dente, about 2 minutes less than the package instructions. Reserve two cups of pasta water.
• 4. Build the base: In a large, empty skillet over medium heat, add the extra virgin olive oil and rested zucchini. Ladle in half a cup of pasta water and simmer for one minute.
• 5. Toss and emulsify: Transfer the spaghetti directly into the skillet. Remove from the heat completely, then gradually stir in the grated cheeses and more pasta water, tossing vigorously until a creamy sauce forms.