Welcome back to my little corner of the internet!
Today, I would like to share a simple, yet delicious recipe from Campania. Spaghetti alla Nerano is a traditional Italian recipe famous for its creamy consistency. An absolute must for anyone who loves cheese!
300 g spaghetti
50 g Parmigiano Reggiano
150 g Provolone
30g fresh basil
1 clove of garlic
Extra virgin olive oil
Oil for frying
Start by washing your zucchinis and slice them thinly. In a skillet, heat up some oil to fry them. Fry the zucchinis a few at a time. Remove them from the oil once they have become golden-brown. Place them on a plate with some paper towels to drain any excess oil. Salt them. Go on until all the zucchinis are fried.
Boil your pasta in salted water, following the instructions of your package. Drain and keep the water aside.
Grate the Provolone and the Parmigiano Reggiano. Add the basil leaves that you’ll have torn into rough pieces.
Heat up a skillet. Pour a few gulps of olive oil in and place the garlic in the oil. You’ll want to keep it whole to get the aroma into the oil. Once it starts to turn brown, remove the garlic. Now, pour the previously fried zucchinis into the skillet. Add a few scoops of water from the pasta. Mix well and add the spaghetti. Add the cheese and mix well. Add a few more scoops of cooking water and mix well, keeping the consistency creamy and not soupy.
Adjust with salt and pepper and garnish with some basil. Serve immediately.
Do you love cheese? Let me know in the comments below.