Spaghetti alla Nerano - #1 Dish from Stanley Tucci's "Searching for Italy"

Today we're making Spaghetti alla Nerano. Stanley Tucci introduced this dish to many Americans with his "Searching for Italy" show on CNN. My Grandmother made this fresh zucchini dish so many times for us growing up. Traditionally the hard-to-find Provolone del Monaco is used. But we'll go over a couple of substitutes for this delicious fried zucchini pasta recipe. The best time to make it is during the summer with fresh local zucchini. I hope you enjoy this pasta al Nerano recipe!
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Ingredients
▢1 pound spaghetti
▢5 small/medium zucchini sliced into ~3/16" discs
▢1 ¼ cups Caciocavallo cheese grated - see note below
▢4 cloves garlic
▢¼ cup parsley minced
▢3 tablespoons extra virgin olive oil
▢¼ cup olive oil for frying zucchini
▢1 tablespoon unsalted butter
▢2 teaspoon kosher salt divided
▢pepper to taste
▢2 cups pasta water reserved - will not need it all, but always save extra
Instructions
1. Fry the zucchini in olive oil until golden brown (about 3 minutes per side) then place in a large pan lined with paper towels. Salt the zucchini right after frying each batch. Working in batches or use multiple pans to speed up the cooking process.
2. Cook the spaghetti until very al dente in salted water (2 tablespoons kosher salt per gallon of water).
3. Meanwhile, heat a large clean pan to medium-low and saute the garlic cloves in 3 tablespoons of extra virgin olive oil until golden. Once golden remove and discard the garlic cloves.
4. Add the butter, a ladle of pasta water, and half of the zucchini to the pan. Bring to a simmer. Mash the zucchini with a wooden spoon on the side of the pan to create a loose zucchini sauce. Add the pasta wet (pull it right out of the pot with tongs) and continue cooking the al dente pasta for 1-2 minutes.
5. Turn off the heat and add the Caciocavallo cheese. Toss to emulsify and form a creamy sauce. If too dry add a couple of tablespoons of pasta water at a time, then toss once more, to get the consistency just right.
6. Taste test and make any final adjustments to salt and pepper. Add in the parsley, then serve right away with the remaining zucchini rounds divided into each plate. More grated Caciocavallo or Pecorino Romano can be served on the side. Enjoy!
Notes
- When adding the cheese taking the pan off the heat and tossing will help avoid clumping cheese. Adding some of the cooled down pasta water will help loosen the cheese up as well.
- The traditional cheese Provolone del Monaco is too hard to find so caciocavallo is a great substitute. Unfortunately, Caciocavallo could prove difficult to find as well. A more widely available cheese like Pecorino Romano can be used with great success too!
- Save leftovers for up to 3 days in the fridge and reheat in the microwave or gently in a pan on the stovetop.
- The ingredient list indicates reserving 2 cups of pasta water. You will not need to use it all. You can discard the remaining unused pasta water.
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[@SipandFeast]

Watch the whole zucchini playlist: kzbin.info/aero/PL0QyikC1o6v22DAnhHr0_A-eS9-3bm6S4

[@alansmithee1030]

Deep sigh. A nice, simple channel with simple videos. Simple recipes. A chill dude. Not obnoxious. Not plugging sponsors the whole time. No crying. No sob stories. Just a guy cooking a thing and saying a little bit about it. 10/10

[@msj8285]

"You can use regular olive oil.. You gotta work within your budget, what you can afford, what you feel comfortable using". Thanks for those words, chef, truly. Shows you have a heart and I love you for that.

[@fredbazoo]

Sure.....But extra virgin is so cheap nowadays their practically giving it away....

[@bobg4945]

@@fredbazoo that’s because it’s not really evo

[@jrbosley]

Yeah, when he said that, it so resonated within me.

[@mr.e0311]

​@@bobg4945bingo... Not a single source first press either.

[@leonard3826]

bonus tip: add a bit pasta water to the grated cheese first and mix thoroughly before adding to pan. This turns the cheese to cream and avoids at clumping or stringing.

[@SipandFeast]

Yes that definitely helps. Thanks for the comment!

[@Evan-fg5nt]

At what ratio would you say? 2:1? 3:1?

[@leonard3826]

@@Evan-fg5nt you should just add pasta slowly until you hit the consistency you need. Adding and mixing slowly will also help to avoid clumps. (pasta water should be warm but not hot) And less is more, because you can always add more water later as you're tossing the pasta to create the cream.

[@314Vine]

Last night for dinner I made this for my wife. She said that it was so good I could make it anytime. She appriciates a meatless meal every now and again and she was very happy I followed your directions. Thanks for being such a good coach. My next step is the white spagehetti and the sausage stuffed zucchini boats.

[@islandercirce2]

Enjoyed your presentation that focused on the food & cooking with many tips thrown in as well. And thank you for recognising that not everyone can access certain ingredients & giving options (without being snooty about it).

[@SipandFeast]

Thanks! I always try to give some options, because a lot of these ingredients can be quite hard to find.

[@jurassicpig]

So much wisdom in the way this chef uses each ingredient, it really shows he grew up watching his Italian granny cooking. (by the way, chopped mint leaves work even better with zucchini).

[@stevesingkofer8879]

I made this for dinner tonight and, frankly, was impressed with myself. I followed your steps and got the sauce going just right. Thanks for putting this up for others to see and try. Getting the sauce going on pasta dishes is something at which I'm getting better.

[@patressakearns4290]

This is the recipe that first brought and introduced me to Sip and Feast and for that I am eternally grateful. It's a great recipe and set of techniques. Thanks, Jim. 😊

[@thelmaconnolly6002]

I too love cooking pasta. I did more so when my husband was alive, it’s awesome to see a man who loves and cooks his pasta. You brought back some very fond memories!! Bellísimo!!!

[@chadmason2816]

I just discovered this channel and made this dish tonight. Oh my God, one of the best things I’ve ever tasted. Thank you!

[@ginijude]

I really like the way you present the recipes with such ease. It really makes me want the cook them and they look delicious.

[@Caz1242]

Just made this and it was delicious. I made a couple of changes: I added a leak, I mushed up the garlic cloves I'd initially cooked in the oil and added them back in the end, and I used basil instead of parsley because I'm not a huge fan of parsley and I had basil that needed using. Anyway it was really delicious. Thank you 🤌🏻👌🏻❤

[@kmarr68]

Made this today for Sunday lunch for the first time. It is so delicious I'm making it again for Sunday dinner. Thank you!!

[@zacharybrown2413]

I’ve made it about seven times for my family now. It’s a favorite! You just showed me a few tips that I think I could benefit from, greatly appreciate your video.

[@SipandFeast]

Thank you very much!

[@raymondlittlejohn1524]

Amazing timing coming across this, just watched Tucci’s show with this meal last night. Definitely gonna give this a shot.

[@leighannhayward7049]

I love Mr Tucci - and I love your channel!!! you are a big part of our Sunday Dinners!!!!

[@marialabosco878]

My son and I made this recipe today. It was Wonderful! Thank you. I love your website and how you explain each step. We're Italians originally from Brooklyn now living in Maryland. 😊😊😊

[@EvilestGem]

Wonderful, will definitely try this, thanks for sharing!

[@CrisM779]

Made this for lunch today, turned out delicious! Thank you for the recipe!

[@maureenmckenna5220]

Love the explanation and presentation. So simple and straightforward.

[@JaneThomas58]

My husband has discovered your channel and learning how to cook Italian. So delish. Thank you!

[@yvonnesantiago7637]

Another excellent video. Your tips are always helpful. I will make this dish.

[@friedchickenbunnystar1031]

Thank you so much for showing all yummy foods ⭐️⭐️⭐️⭐️⭐️

[@lindabuono7893]

This is one of my favorite pasta dishes. 🌻

[@deebee4850]

My grandmother deep fried hers and refrigerated the fried zucchini overnight. She made the dish the next day and the adults would rave about it. Of course, as young children we’d turn up our noses at it. LOL But as an adult, I love it.

[@SipandFeast]

Interesting. I'll have to try that out. God knows I have a ton of zucchini to use lol.

[@christerman]

@@SipandFeast This technique is mentioned by Stanley Tucci

[@barbarakiebel5744]

In the version that Stanley Tucci saw being made they actually covered the zucchini and put it in the fridge overnight as well and it would release some more liquid.

[@jellybean6778]

@@christerman and by the excellent Chef John on his Foodwishes channel/blog

[@KCYSR]

That dish looks incredible! Can’t wait to try it!!

[@SipandFeast]

Thanks very much!

[@johnrillo6758]

Really enjoyed this video, appreciate all the various tips. Very well done! Thanks.

[@staciesabatino3817]

Doing this tonight again. So easy and delish. Thank You

[@dangercat9188]

This and spaghetti with broccoli are my favorite pasta dishes 😋

[@Lelliott1122]

Yum! I want this NOW for my breakfast❤️❤️❤️❤️

[@biggianthead17]

I've been eating this all my life and I didn't know it had a name. We however, do not use garlic. BTW... please try not using a fork to remove the zucchini from the pan... you puncture them and they release precious moisture... use a pair of tongs. I love your channel and your tasters. You have a very nice family.

[@carloinfantino4966]

One of my favorite dishes 😋 Thank you for sharing ❤

[@SipandFeast]

Thanks very much!

[@sharongibson1161]

I'm definitely making this soon !! Yum !!

[@kristianhanford3113]

I really like the way you done this dish it's a very tasty dish

[@alanjeffrey7266]

What I really enjoyed was the no nonsense recipe and the absence of over-the-top presentation so common on KZbin. Congratulations and Thank you!

[@SipandFeast]

Thanks so much!

[@HWCism]

Nice job explaining, easy to follow, thanks

[@mariagamb4317]

Love this! I'm obsessed with pasta+zuch!

[@SipandFeast]

Thanks very much!

[@PantheraLeoBoston]

This was aMAZing. Thank you.

[@thehman2007]

Great recipe. I just had a version of this yesterday. What it was lacking was a little more pasta water. Now I know the right way to make it.

[@autost5862]

Thank you! It was super!

[@earthresident1007]

Love your channel. So glad KZbin recommended you! I’ll be a regular viewer. Can’t wait to try your recipe!

[@SipandFeast]

Thanks very much! Glad you're enjoying the channel and I hope you enjoy the recipe.

[@abigailvomelmo1167]

Hi 🙂! I luvluvluv authentic family recipes. This one is a definite for me to try!! 😋😋. TYFS!!! Have a Wonderful Weekend & Stay SAFE!!! 🙂

[@JD-um8sq]

My landlord in italy used to make this all the time with sausage. one of my favorite dishes

[@mikepisano4847]

Great recipe. It was easy to follow and tasted great.

[@othellosmalley2729]

Hey my friend, nice show I'll keep watching for more, thanks! 👍🏾

[@milagroperez6053]

Amazing recipe thank you so much 😊

[@vicaroo001]

I am SO making THIS!

[@killaken2000]

I like how you explain there are different ways of doing things. Like with the zucchini, some people might not want them mashed up and it's good to assure people that food is meant to be eaten so if the _official_ recipe doesn't suit you then change it.

[@richardciavarella330]

I love this dish and my zucchini are just about ready and thinking what will I make . Now I know thank you.

[@SipandFeast]

Thanks Richard! Harvesting zucchini is always something I look forward to every summer.

[@lisamessiana1032]

Yes! Simple & delicious 😋 I make this 2-3 times a month. Sometimes I mush the zucchini, sometimes not. Thanks so much❣️

[@SipandFeast]

Thanks! I like the fact that you change it up. I try to instill in all my videos that there are plenty of ways and methods to get great results.

[@kathleendestefano5577]

Love this Jim!!❤️🍷

[@JOYLORRAINE]

Never had this one.. but I will now!!.. looks delish👏👏

[@SipandFeast]

Thank you! Hope you enjoy it!

[@HyperactiveNeuron]

My mom used to fry zucchini all the time. Love the stuff. I need to go have dinner at her house LOL!

[@mohammaddavoudian7897]

Fantastic! Going to be lunch tomorrow, thank you.

[@SipandFeast]

I hope you enjoy it!

[@TheMattsterling]

Thanks for this easy to follow video...I've now made this 3 times (a minimum according to my friend who has been cooking for years) and finally nailed it. I subscribed to your channel and look forward to cooking along with you and your family.

[@sallunetta7333]

My Italian grandmother made the same exact dish. And just like u said in the beginning she called it pasta with Zucchini! 🤣Love yr videos💯

[@SipandFeast]

Thank you! I'd bet before the Stanley Tucci video very few Italian-Americans knew the name of the recipe.

[@puckfittsburgh5539]

This channel deserves more subscribers.

[@GuyCruls]

proper italian way of doing things - great job.

[@SipandFeast]

Thanks so much!

[@Arieslove176]

I love this! Simple and delicious abs Italian ❤

[@carolannramos6691]

Looks great.

[@puckfittsburgh5539]

Jeez another solid recipe

[@SipandFeast]

Thanks so much!

[@john-hj5cx]

Great video. Thanks

[@chingona322]

Yum!!! I’ll make it!!

[@philg9967]

Another great dish. I agree with mashing the zucchini as well. Let’s a lot of flavor out into the sauce. Great vid again my friend

[@SipandFeast]

Thanks man! I really like it mashed, but then again it's good the other way too. I'm always changing things up lol.

[@deborahbrown6029]

Thanks for the video

[@jcrow236]

Thank you for this dish my garden has gone crazy with zucchini

[@jensschreiner5351]

The interesting part is you put the brown stuff away. My grandmother always fried the garlic gently and deglazed the pan with the wet Pasta and then added a bit of pasta water to catch more zucchini flavor

[@mocktheday9322]

Wow dude, awesome dish 💪💪

[@2Wheels_NYC]

Excellent, sir! Love the contrast of the whole and mashed zucchinis.

[@SipandFeast]

Thanks very much!

[@cheshirecat7132]

Exactly! Though I add whole back to the pan so that they’re warm.

[@puhoyzzee4364]

Brilliant execution and recipes sir

[@SipandFeast]

Thanks so much!

[@lauraquaresimo6767]

That looks amazing !!!

[@lauraquaresimo6767]

I made this last night for dinner and I LOVED it !!!! I am Italian and it was so easy to make I couldn't believe it ....definitely making this again for sure.

[@WilliamStout27]

Nice one! I'll have to try it. Reminds me of my trip to Italy, Happy New Year from South Louisiana

[@SipandFeast]

Thank you and Happy New Year!

[@stephenw5647]

Outstanding video and looks insanely deliscious

[@SipandFeast]

Thank you very much!

[@joecutro7318]

You do great work!

[@SipandFeast]

Thank you very much!

[@rneustel388]

I have a feeling this is going on the weekly supper menu for the summer!

[@SipandFeast]

It's a great one with summer zucchini. Hope you enjoy it!

[@DopplerNC]

Pardon my Southern"ness... "Son... " this is this great! Your teaching style is helping me discover a deeper Italian cooking. I don't know why, but I've always been a bit intimidated about cooking Italian dishes. But, so far, I'm conquering that issue with your teaching! I mean, good stuff! Thanks again!

[@SipandFeast]

Thanks very much! I appreciate the support and hope you enjoy the recipes.

[@charlieboylol527]

Looks delicious, thanks

[@SipandFeast]

Thank you!

[@Blitzkrieg1976]

I love your Italian dishes. I never say no to zucchini 💚

[@SipandFeast]

Thanks very much!

[@auntihooha]

Great recipe, as always! I do like to use the brown bits from browning meat or veggies to start my sauces, I just get out as much of the old oil as possible. I came from a frugal family so maybe that's why it's hard to rinse flavor down the drain~ but it's probably cleaner looking this way.

[@isarafan]

That looks so good

[@SipandFeast]

Thank you!

[@maurad5378]

Oh! Make this all the time!

[@SipandFeast]

Such a good one right?

[@davefullmer2970]

Made it for lunch today (Pecorino Romano). Tasted great.

[@jbjacobs9514]

Seems like an excellent alternative to eggplant for variety! I love the idea that you salt them while they are waiting. Did your grandmother ever add onions to this dish (vidalia maybe or some sort of white onion)? It is funny; every time I have garlic in a dish, I have onion too! Like they are buddies.

[@aris1956]

Ciao ! 👋 I'm glad you made “Spaghetti alla Nerano”. This is a typical dish from my region, born in my region. “Nerano” is located near Naples, in the Campania region, in southern Italy. 😊 PS: great advice you have given……always keep a little cooking water when preparing a pasta dish ! Often people do not know the importance of the pasta cooking water. 👍

[@SipandFeast]

Thanks so much!

[@karaamundson3964]

Pasta water is as important as pasta!

[@Kazdy_moze_gotowac]

Great Chanel 👌🏻 love it!

[@SipandFeast]

Thanks very much!

[@adamdavenport1004]

Jim I just had a really great idea for you and your family you guys really need to have a cooking tv show k have a great weekend

[@claretamura9752]

Awesome 👌

[@bulbhorn]

Looks great. Thank you.

[@SipandFeast]

Thanks man! And thank you for subbing to my Patreon. It's very much appreciated.

[@bulbhorn]

@@SipandFeast You are most welcome. Your content is top notch, you’re going places.

[@patrikholy3267]

....wonderful...thanks...hello from Prague

[@SipandFeast]

Thanks very much!

[@karaamundson3964]

Thank you! Just got a large, tender, mostly seedless (tender seedlings) zucchini from the garden...I ate half but this looks like a great dish. No parsley but basil & oregano from the garden too-- p.s. the lobster story killed me

[@cherylzaccone9685]

great video, I have never seen this dis.

[@msoda8516]

Zucchini is my favorite vegetable

[@andrewmarlay2487]

Recently discovered your channel and am loving it (aka binge watching)! Recipes are excellent, as are your production values and presentation. Hey, now that we are heading into summer...how about some pesto options?

[@SipandFeast]

Thanks so much! I plan to release some pesto videos for sure. I have a few videos planned with veggies and herbs from my garden. Appreciate the support!

[@im1dc]

Yum.

[@marioride2447]

Grazie Chef

[@rickdeleroy]

That looks delicious

[@SipandFeast]

Thanks very much!

[@africanyvette2908]

I actually learn this from my Italian patient years ago, that's how I was introduced to zucchini.

[@SipandFeast]

Such a great dish right. Zucchini is a very versatile ingredient.

[@bodnica]

Thank you

[@mr.e0311]

Gindaloon from up nawwth, ayuh!! New sub. Love the video!