Spaghetti alla Nerano
Preparation
20 minutes
Cooking
25 minutes
Portions
2
Difficulty
Easy
Ingredients
- Spaghettoni 180 gr
- 2 courgettes
- Provolone di Monaco 100 gr
- Parmesan cheese 50 g
- Basil
- Garlic 1 clove
- Extra virgin olive oil to taste
- Salt to taste
Procedure
Thinly slice the courgettes using a mandolin, season with a pinch of salt, and drain to remove excess liquid.
Fry in oil at 170 degrees, dry on absorbent paper.
Heat a drizzle of oil with a clove of garlic, add the zucchini, sauté, and add a ladle of the cooking water. Cook the spaghetti and toss it in the pan after 5 minutes. Finish cooking, adding the cooking water as the spaghetti absorbs it. Remove from the heat and stir in the two cheeses and hand-torn basil leaves.