There’s a comforting, sun-drenched feeling that comes with a bowl of simple pasta dressed with golden-fried zucchini and melted cheeses. This version of Spaghetti alla Nerano (Stanley Tucci Zucchini Pasta) strips things back to the essentials: perfectly cooked spaghetti, thinly sliced zucchini fried until tender and sweet, bright basil, and a creamy shower of provolone del Monaco and parmesan. The result is rich without being heavy, luscious without fuss. It’s the kind of meal you make on a weeknight when you want something special but not complicated, or when summer zucchini is so abundant you need a heroic solution.

Why this version works

What makes this preparation sing is contrast: the crisp edges and soft centers of zucchini, the fragrant snap of basil, and the way the cheeses melt into a silky coating that clings to each strand of spaghetti. Using both provolone del Monaco and parmesan gives depth—provolone adds a gentle, slightly smoky creaminess while parmesan brings salty, nutty brightness. A small amount of butter and extra virgin olive oil round the sauce and help the cheese bind to the pasta for a glossy finish.

Ingredients

▢4-6 cups sunflower oil, for frying
▢8 cups zucchini, about 6 medium zucchini
▢fresh basil leaves
▢2 tablespoons extra virgin olive oil
▢2 tablespoons unsalted butter
▢2 cloves garlic
▢16 ounces spaghetti noodles, uncooked
▢2 cups pasta water, reserved after cooking the spaghetti
▢8 ounces provolone del Monaco, shredded
▢1 cup parmesan, grated
▢salt and pepper, to taste

Before you begin

Prep is key. Thinly slicing the zucchini and shredding the provolone will keep the cooking pace smooth and help the sauce come together quickly. Taste as you go for salt and pepper—cheeses vary in saltiness so you may need less than you expect.

Equipment

Large pot for boiling pasta
Large skillet or frying pan for zucchini
Slotted spoon or spider for removing zucchini from oil
Paper towels or a rack to drain fried zucchini
Large mixing bowl or the pasta pot for tossing the sauce and spaghetti
Cheese grater and sharp knife

Step-by-step directions

Prepare zucchini: Trim the ends from about 6 medium zucchini. Using a mandoline or a sharp knife, slice them into uniform thin rounds so they cook evenly. Measure out 8 cups of sliced zucchini and set aside.
Heat oil for frying: In a large, heavy skillet or deep frying pan, pour in 4 to 6 cups of sunflower oil—enough so the zucchini slices can float freely while frying. Warm the oil over medium-high heat until it reaches a steady hot temperature suitable for shallow frying (you can test by dropping one slice in; it should sizzle immediately and begin to turn golden).
Fry zucchini in batches: Fry the zucchini slices in batches so they don’t overcrowd the pan. Use a slotted spoon or spider to add slices gently to the hot oil. Fry until they are lightly golden and just tender, then remove them to a plate lined with paper towels or a wire rack to drain. Continue until all zucchini is fried, adjusting the heat as needed to prevent burning.
Cook spaghetti and reserve water: Bring a large pot of salted water to a boil. Add 16 ounces of spaghetti and cook according to package directions until al dente. Before draining, scoop out and reserve 2 cups of the starchy pasta water. Drain the spaghetti.
Infuse oil and soften garlic: In a large skillet over medium heat, combine 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter. Add 2 cloves garlic, finely minced, and sauté briefly—just until fragrant and soft, about 30 seconds to 1 minute—being careful not to let it brown.
Add fried zucchini to skillet: Transfer the drained fried zucchini slices to the skillet with the garlic and oil. Toss gently to coat and let them warm through for a minute so the flavors meld.
Combine pasta, cheese, and pasta water: Reduce the heat to low. Add the drained spaghetti to the skillet (or return the spaghetti to the large pot and pour the zucchini mixture over it). Sprinkle in 8 ounces shredded provolone del Monaco and 1 cup grated parmesan. Pour in some of the reserved pasta water a little at a time—start with 1/2 cup and add more as needed—while tossing or stirring vigorously so the cheeses melt and form a silky sauce that clings to the noodles. The goal is a glossy coating, not a soupy liquid; use the pasta water to adjust the consistency.
Season and finish with basil: Tear several fresh basil leaves and fold them into the pasta. Taste and season with salt and freshly ground black pepper to your liking. If you want a brighter basil note, add a handful of torn basil just before serving.
Plate and serve: Divide the pasta among bowls. Finish with an extra grating of parmesan and a few whole basil leaves for garnish. Serve immediately while warm and glossy.

Troubleshooting and tips

If the sauce seems too thin, simmer over very low heat while stirring until it thickens slightly. If it’s too thick, add a splash more reserved pasta water.
Work quickly when combining pasta and cheese; the residual heat is what melts the cheese into a smooth emulsion. If the cheese clumps, add a little more warm pasta water and stir vigorously to bring it back together.
For cleaner, less oily results, drain fried zucchini on a rack rather than paper towels so they retain crisp edges. If you prefer lighter zucchini, reduce the frying time slightly—just enough to develop a touch of color and tenderness.
Use freshly grated parmesan for the best melting and flavor. Powdered or pre-grated parmesan can be drier and won’t emulsify as well.

Variations and serving ideas

This recipe is a splendid canvas. Add a squeeze of lemon for brightness, a handful of toasted pine nuts for crunch, or a shower of red pepper flakes for heat. If you’d like to stretch this into a heartier main, toss in sautéed mushrooms or roasted cherry tomatoes when you add the zucchini back to the pan.

Make-ahead and storage

Spaghetti alla Nerano (Stanley Tucci Zucchini Pasta) is best eaten right away, while the sauce is creamy and the zucchini is still tender. If you must store leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or olive oil, stirring over low heat until warmed through and the sauce re-emulsifies.

Final thoughts

There’s something so satisfying about a recipe that turns a handful of humble ingredients into an elegant dinner. Spaghetti alla Nerano (Stanley Tucci Zucchini Pasta) does exactly that—minutes of active work, a few simple techniques, and you’re rewarded with silky cheese, fragrant basil, and zucchini that tastes like summer. Keep this one in your rotation for when you want uncomplicated, irresistible pasta that feels like a small celebration.