Spaghetti Alla Nerano Stanley Tucci Zucchini Pasta

Zucchini is the star of so many delicious recipes! Try my fried zucchini, this one pan chicken and zucchini, or this easy skillet dinner!

What is Spaghetti alla Nerano?

Spaghetti alla Nerano was created in the small village of Nerano, Italy. It’s also known as, “Stanley Tucci Zucchini Pasta”, after the famous actor discovered his love for this pasta. I LOVE his work, and I LOVE his passion, so I knew I had to recreate this pasta dish at home. And let me tell you, he was right! It’s hard to describe the incredible flavors in this pasta recipe. The fried zucchini infused with fresh basil sets the stage for the creamy zucchini sauce. It’s rich and decandent and finished off with the most incredible pairing of cheeses. I highly recommend the search for the Provolone del Monaco cheese, it’s takes this pasta to the next level! I love cooking and baking with zucchini because it takes on the flavors within each recipe! You have to try my cheesy zucchini rice, this bread, or our favorite zucchini bars with brown butter frosting! You’ll love them all!

Ingredients Needed

You’ll love the simple ingredients in this Stanley Tucci pasta recipe! Most items you probably already have in your fridge or pantry. It’s a perfect summertime pasta if you’re lucky to have zucchinin in your garden. Scroll down to the recipe card for exact measurements.

Sunflower Oil: Oil for frying the zucchini slices. Zucchini: You’ll need about 8 cups or 6 medium zucchini. Fresh Basil: Fresh basil adds incredible flavor because it infuses into the zucchini. Extra Virgin Olive Oil: Extra virgin is a must in this recipe! Unsalted Butter: I like to use unsalted to control the salt flavor in this pasta. Garlic: Fresh is very important in this recipe. Spaghetti Noodles: Spaghetti noodles are the perfect noodle for this pasta. Pasta Water: Reserve the pasta water after cooking the spaghetti noodles. Provolone del Monaco and Parmesan Cheese: The combination of these melty cheeses take this recipe to the next level! Salt and Pepper: Season to your own liking!

How to Make Spaghetti alla Nerano

This Stanley Tucci pasta has a few extra steps, but it is so worth it! My step-by-step instructions and pictures will help you along the way. I like to prepare the zucchini the day before because then the pasta will come together quickly!

Oil: You don’t have to use sunflower oil to fry the zucchini. You can use oil with a high smoke point and neutral flavor, such as canola, vegetable, grape seed, or peanut oil. Zucchini: Do I need 8 cups of zucchini? For the full impact of flavor, use 2 cups of zucchini per serving for this recipe. It seems like a lot, but it cooks down quite a bit. All that zucchini packs in the flavor for this delicious Spaghetti alla Nerano! Don’t Use Frozen Zucchini: DO NOT use frozen zucchini for this recipe. Defrosted zucchini is too wet to be fried and that’s an essential part of this recipe. Cheese Substitutions: If you can find it, use Provolone del Monaco! It is the traditional provolone used in spaghetti alla Nerano, but it is not always easy to find. If you can’t find provolone del Monaco then use caciocavallo cheese, this is a great substitute. You can also use pecorino romano cheese OR 8 ounces of high-quality mild provolone. Avoid Pre-Shredded Cheese: Avoid using pre-shredded cheese. It is coated with starch to keep it from sticking together. This prevents it from melting nicely in sauces. Don’t Skip the Pasta Water: Pasta water has leftover starch from the cooked pasta that acts as a thickener for the sauce. It also helps the cheese emulsify into the sauce and prevent it from splitting. Puree the Sauce: If you’d like a completely smooth sauce, the zucchini can be pureed in a blender or food processor after it cooks in olive oil and butter. Add the puree back to the pan and add the pasta. Continue as directed.