creamy strozzapreti alla nerano 🍝

Directions

1. Slice the zucchini

   Slice four zucchini into very thin rounds (about ⅛ inch).

   Using a vegetable peeler or mandoline, shave the fifth zucchini into long ribbons. These will become the crispy garnish.

2. Fry the zucchini

   Heat about ½ inch of olive oil in a large skillet to 350°F.

   Fry the zucchini rounds in batches until they're deeply golden—not just lightly browned. They should almost look too dark.

   Drain on paper towels.

   Lightly salt them.

   Do the same with the zucchini ribbons. They'll fry in about 30 seconds and become wonderfully crisp.

3. Let the zucchini rest

   This is the secret.

   Place the fried zucchini rounds in a bowl with the basil leaves.

   Let them sit for 30 minutes.

   During that time they'll soften, release juices, and become jammy.

4. Cook the pasta

   Cook strozzapreti until just shy of al dente.

   Reserve at least 2 cups pasta water before draining.

5. Build the sauce

   In a large skillet, melt the butter.

   Add the rested zucchini (and every bit of its juices).

   Mash some of the zucchini gently with a wooden spoon.

   Add a splash of pasta water.

   Stir in the pasta.

   Gradually add the Pecorino and Parmesan while tossing continuously, adding pasta water a little at a time until the sauce becomes glossy and creamy.

   Finish with plenty of cracked black pepper.

6. Plate

   Twirl into shallow bowls.

   Top with:

   Crispy shaved zucchini ribbons

   Extra Pecorino Romano

   More cracked pepper

   A drizzle of excellent olive oil