This Easy Cheesy Spaghetti Alla Nerano is a creamy delight! With fresh zucchini and lots of cheese, it’s comfort food at its best. So simple, you’ll wonder why you haven’t made it before!
Honestly, I can’t resist the cheesy goodness! I love serving it with a sprinkle of extra cheese on top. It makes any day feel like a special occasion. Trust me, your taste buds will thank you!
Key Ingredients & Substitutions
Spaghetti: I love using traditional spaghetti for this dish, but feel free to substitute with whole wheat or gluten-free pasta if you prefer. Just adjust the cooking time according to package instructions!
Zucchini: Fresh zucchini is the star here. If you don’t have zucchinis, try yellow squash or even eggplant as a replacement for a twist in flavor.
Pecorino Romano Cheese: This cheese brings a distinct saltiness. If you can’t find it, Grana Padano is a great alternative, or you can use more Parmigiano-Reggiano for a milder flavor.
Extra Virgin Olive Oil: Use high-quality extra virgin olive oil for the best flavor. In a pinch, you can substitute it with a light olive oil or avocado oil, but the taste might not be as rich.
How Can I Get Creamy Cheese Sauce?
Creating that creamy consistency is key in this recipe. Here are steps to achieve it:
- Use reserved pasta water: This starchy water is perfect for adjusting the sauce to the right thickness.
- Add cheese gradually: Mix in the grated cheese little by little while stirring quickly. This helps it melt smoothly and coats the spaghetti well.
- Don’t hesitate: If your sauce feels too thick, add more pasta water until you reach the creamy texture you want.
By following these steps, you’ll end up with a deliciously creamy spaghetti alla Nerano that everyone will love!
Easy Cheesy Spaghetti Alla Nerano
Ingredients You’ll Need:
- 12 oz (340g) spaghetti
- 3 medium zucchinis
- 4 tbsp extra virgin olive oil
- 1 cup grated Pecorino Romano cheese (plus extra for garnish)
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 garlic clove, minced
- Fresh basil leaves, a handful, sliced or torn
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 30 minutes in total, including 10 minutes for prep and about 20 minutes for cooking. It’s a quick and easy dish that’s perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook until al dente, which usually takes about 8-10 minutes (check the package instructions). Before draining, reserve about 1 cup of the pasta cooking water. Then, drain the spaghetti and set it aside.
2. Prepare the Zucchini:
While the spaghetti cooks, wash the zucchinis thoroughly. Cut them into thin slices, about 1/4 inch thick. This will help them cook quickly and evenly.
3. Sauté the Zucchini:
In a large skillet, heat the olive oil over medium heat. Add the zucchini slices in a single layer, cooking them in batches if necessary. Sauté until they turn golden brown and become tender, which should take about 4-5 minutes per side. Once cooked, transfer them to a plate lined with paper towels to drain any excess oil.
4. Cook the Garlic:
In the same skillet, you may want to add a bit more olive oil if it’s looking dry. Add the minced garlic and sauté it for about 30 seconds until it’s fragrant, then turn off the heat to prevent it from burning.
5. Combine Pasta, Zucchini, and Basil:
Return the drained spaghetti to the skillet with the garlic and olive oil. Add the sautéed zucchini slices and most of the fresh basil leaves (saving some for garnish). Pour in a splash of the reserved pasta water to help everything mix together smoothly.
6. Mix in the Cheeses:
In a small bowl, combine the grated Pecorino Romano and Parmigiano-Reggiano cheeses. Gradually add the cheese to the spaghetti mixture, stirring quickly and continuously. This will create a creamy, cheesy sauce. If the mixture seems too thick, add more reserved pasta water a little at a time until you reach the desired creamy consistency.
7. Season the Dish:
Finally, season the pasta with salt and freshly cracked black pepper to taste. Stir everything together to ensure even distribution of flavor.
8. Serve and Enjoy:
Serve the Easy Cheesy Spaghetti Alla Nerano immediately, garnishing with the remaining basil leaves and an extra sprinkle of Pecorino Romano cheese on top. Enjoy every bite of this comforting dish!
Bon appétit!
FAQ about Easy Cheesy Spaghetti Alla Nerano
Can I Use Different Pasta Shapes?
Absolutely! While spaghetti is traditional, you can use any pasta shape you prefer such as fettuccine, penne, or even gluten-free pasta. Just make sure to adjust the cooking time according to the shape you choose!
What If I Don’t Have Pecorino Romano?
No problem! If you can’t find Pecorino Romano, you can use a little extra Parmigiano-Reggiano or even Grana Padano as a substitute. Both will provide a delicious cheesy flavor, though the taste will differ slightly.
Can I Add Protein to This Dish?
Definitely! This recipe is quite versatile. You can add grilled chicken, sautéed shrimp, or even crispy pancetta for an extra protein boost. Just cook the protein separately and mix it in when combining the pasta with the zucchini.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or olive oil to help revive the creamy sauce while warming it up on the stove or in the microwave!
