Stanley Tucci Italian Spaghetti alle Zucchine Recipe

This creamy, savory Stanley Tucci Italian Spaghetti alle Zucchine is made with fried zucchini, spaghetti, and sharp provolone, ready in 45 minutes. The magic happens when the hot pasta water melts the cheese into a rich, glossy emulsion. I love making this when I want a simple yet luxurious dinner.

Why This Classic Works

I used to think a creamy pasta required heavy cream, but this dish proved me wrong. Frying the zucchini until golden creates a deep, sweet flavor that transforms the entire meal.

The real trick I learned is letting the zucchini rest after frying so they soften and break down easier. It takes patience, but that simple step builds the incredible texture.

Stanley Tucci Italian Spaghetti alle Zucchine Ingredients

• 1 lb (450g) spaghetti
• 6 medium zucchini, sliced very thin into rounds
• 3 cups sunflower oil
• 1 1/2 cups Provolone del Monaco, finely grated
• 1/2 cup fresh basil leaves, torn
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

How To Make Stanley Tucci Italian Spaghetti alle Zucchine

1. Fry the Zucchini: Heat sunflower oil in a large skillet over medium-high heat. Fry the zucchini slices in batches for 3-4 minutes until golden brown.
2. Drain and Rest: Remove the zucchini with a slotted spoon and drain on paper towels. Let them sit for at least an hour to soften.
3. Cook the Pasta: Boil the spaghetti in a large pot of salted water until al dente. Reserve 2 cups of pasta water before draining.
4. Build the Sauce: In a large skillet over medium-low heat, melt the butter. Add the zucchini, pasta, and a splash of pasta water.
5. Emulsify the Cheese: Remove the pan from the heat. Gradually stir in the grated cheese and more pasta water, tossing vigorously until a creamy sauce forms, then stir in the basil.

Recipe Tips

• Slice thin: Use a mandoline to get uniform, paper-thin zucchini slices so they fry evenly and quickly.
• Rest the zucchini: Do not skip the resting step; it allows the zucchini to soften so they melt perfectly into the sauce.
• Off the heat: Always add the cheese off the heat to prevent it from clumping and splitting into a greasy mess.

What To Serve With Italian Spaghetti alle Zucchine

This rich pasta needs a sharp, acidic contrast to cut through the cheese. Serve it with a crisp arugula salad dressed in lemon vinaigrette. A slice of crusty garlic bread is also great for wiping up the leftover sauce.

How To Store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to bring the creamy sauce back together. Freezing is not recommended as the emulsion will break.

FAQs

Can I use olive oil to fry the zucchini?

Yes, you can use olive oil, but sunflower oil is traditional because it has a higher smoke point. It also offers a neutral flavor that lets the zucchini shine.

What can I use instead of Provolone del Monaco?

If you cannot find Provolone del Monaco, use a 50/50 blend of aged sharp provolone and Parmigiano-Reggiano. Pecorino Romano works nicely as a substitute too.

Why did my cheese clump?

The pan was likely too hot. Always remove the skillet from the heat completely before stirring in the cheese and pasta water.

Are there other Stanley Tucci pasta recipes to try?

Yes! If you love Stanley Tucci’s style, our Stanley Tucci Maria Rosa Tomato Sauce Pasta is just as simple and full of authentic Italian flavor.

Nutrition

• Calories: 580 kcal
• Total Fat: 28g
• Saturated Fat: 8g
• Cholesterol: 25mg
• Sodium: 450mg
• Total Carbohydrate: 65g
• Protein: 18g

Stanley Tucci Italian Spaghetti alle Zucchine

Recipe by Paula

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Stanley Tucci Italian Spaghetti alle Zucchine features crispy fried zucchini, sharp provolone, and an incredibly creamy sauce. Made with simple fresh basil and pasta water, it takes 45 minutes to create this rich dish. Serve it for a cozy dinner at home.

Ingredients

• 1 lb (450g) spaghetti

• 6 medium zucchini, sliced very thin into rounds

• 3 cups sunflower oil

• 1 1/2 cups Provolone del Monaco, finely grated

• 1/2 cup fresh basil leaves, torn

• 1 tbsp unsalted butter

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

Directions

• 1. Fry the Zucchini: Heat sunflower oil in a large skillet over medium-high heat. Fry the zucchini slices in batches for 3-4 minutes until golden brown.
• 2. Drain and Rest: Remove the zucchini with a slotted spoon and drain on paper towels. Let them sit for at least an hour to soften.
• 3. Cook the Pasta: Boil the spaghetti in a large pot of salted water until al dente. Reserve 2 cups of pasta water before draining.
• 4. Build the Sauce: In a large skillet over medium-low heat, melt the butter. Add the zucchini, pasta, and a splash of pasta water.
• 5. Emulsify the Cheese: Remove the pan from the heat. Gradually stir in the grated cheese and more pasta water, tossing vigorously until a creamy sauce forms, then stir in the basil.