This Easy Cheesy Spaghetti Alla Nerano is a cozy dish that combines pasta with tasty zucchini and a rich cheese sauce. It’s creamy, cheesy, and oh-so-satisfying!
You won’t believe how easy it is to make this delicious meal! Every time I prepare it, my kitchen smells amazing, and I can’t resist having a little extra helping. Who can blame me? 😊
Key Ingredients & Substitutions
Spaghetti: Any long pasta works well, but spaghetti is classic here. You can use gluten-free pasta if needed, or even whole wheat for a healthier option.
Zucchini: Fresh zucchini adds a nice texture. If zucchini isn’t available, try summer squash or eggplant. Just slice them thinly for even cooking.
Cheese: Pecorino Romano gives a sharp flavor. If you can’t find it, Parmesan or Grana Padano are good substitutes, though they’ll change the taste a bit. Adding a bit of mozzarella can also enhance creaminess!
Basil: Fresh basil is best for that aromatic touch. Dried basil will work, too, but use less since it’s more concentrated. A bit of parsley can be a good alternative as well.
How Do You Get Creamy Pasta Without Cream?
The creaminess in this dish comes from the cheese and the reserved pasta water, not from cream. Here’s how to do it right:
- Reserve some hot pasta water before draining. This starchy water helps bind the sauce.
- Add cooked spaghetti directly to the skillet with the reserved water. Toss it well; the heat helps melt the cheese into a creamy sauce.
- Use a mix of grated Pecorino Romano and Parmesan, stirring continuously to integrate them into the pasta.
- If it’s too thick, gradually add more reserved pasta water until you reach your desired creamy consistency.
Following these tips will ensure your pasta is rich and wonderfully cheesy without any cream. Enjoy making this delicious dish! 😊
Easy Cheesy Spaghetti Alla Nerano
Ingredients You’ll Need:
- 12 oz spaghetti
- 3 medium zucchinis, thinly sliced into rounds
- 3 tbsp extra virgin olive oil, divided
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp red pepper flakes (optional)
- 1 cup grated Pecorino Romano cheese, plus extra for serving
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, sliced or torn
How Much Time Will You Need?
This scrumptious dish takes about 20 minutes from start to finish! You’ll spend a little time cooking the pasta and sautéing the zucchini, and soon you’ll be enjoying your plate of cheesy goodness!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, add in your spaghetti. Cook according to package directions until it’s al dente. Remember! Before draining the pasta, save about 1 cup of the pasta cooking water in a bowl; it’ll help make the sauce creamy later on.
2. Sauté the Zucchini:
While your spaghetti is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the zucchini slices in batches—don’t crowd the pan! Fry them until they’re golden brown on both sides, which should take about 3-4 minutes per side. Once done, remove them from the skillet and place them on a paper towel to soak up extra oil. Lightly sprinkle them with a bit of salt.
3. Prepare the Flavor Base:
Using the same skillet, add the remaining 1 tablespoon of olive oil. Lower the heat to medium-low, and if you like a kick, toss in the red pepper flakes, cooking them for just a minute to release their flavor.
4. Combine Spaghetti and Water:
Now, add the drained spaghetti directly into the skillet with the sautéed zucchini base. Pour in half of the reserved pasta water. Toss everything together, letting the spaghetti soak up that yummy liquid for about 1-2 minutes.
5. Add the Cheeses:
Slowly sprinkle in your grated Pecorino Romano and Parmesan cheese while stirring constantly. This will help create a creamy, melted texture that coats the pasta evenly. If it’s looking too thick, just add a splash more of the reserved pasta water to get a silky consistency.
6. Toss It All Together:
Carefully fold the crispy zucchini slices back into the pasta, making sure they’re well mixed throughout.
7. Final Touches:
Remove the skillet from heat and stir in the fresh basil. Give it a taste and add more salt and freshly ground black pepper if needed.
8. Serve and Enjoy:
Serve your Easy Cheesy Spaghetti Alla Nerano immediately, topped with extra grated Pecorino Romano for that added cheesy flavor. Enjoy every creamy, delicious bite! 😊
FAQ for Easy Cheesy Spaghetti Alla Nerano
Can I Use Different Types of Pasta?
Absolutely! While spaghetti is traditional, you can use any long pasta such as fettuccine, linguine, or even gluten-free pasta. Just adjust the cooking time according to the package instructions.
What Can I Substitute for Pecorino Romano Cheese?
If you can’t find Pecorino Romano, Parmesan cheese is the best substitute, though it will have a milder flavor. Grana Padano is another good alternative that works well in this recipe.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove with a splash of water or broth to bring back some creaminess!
Can I Make This Dish Vegetarian?
This recipe is already vegetarian-friendly! The creamy sauce comes from the cheeses and the pasta water, and it’s packed with flavor from the zucchini and basil. Enjoy your delicious meal!
