Variety is the spice of life—so let’s play with the classics. Here’s my light, summery riff on Spaghetti alla Nerano: a silky zucchini cream blended with Pecorino Romano, bright lemon zest, and toasted almonds for that irresistible crunch. Think comfort meets freshness in one twirl. Crisp zucchini rounds on top, glossy sauce that hugs every strand, and a finish that tastes like August in Italy. Would it make the annals of Italian cuisine? Maybe not. Was it absolutely delicious? Oh, yes. Your turn to try it—chef’s challenge accepted!

Ingredients

• 320g fresh spaghetti alla chitarra3 medium zucchini (about 600–700g)

• 1/2 Tropea onion, thinly sliced

• Extra-virgin olive oil (for sweating and light frying; about 80–120ml total)

• 50–70g grated Pecorino Romano (to taste)

• Zest of 1/2 untreated lemon

• Fresh basil (8–10 leaves)

• Salt and black pepper

• Toasted almonds (20–30g), thinly sliced

Directions

• 1. Prep zucchini
     Slice two zucchini into thin rounds (for frying) and one into small chunks (for the cream).
  2. Onion & zucchini base
     Warm 1–2 tbsp EVOO over medium-low heat.
     Sweat the Tropea onion for 3–4 min without browning.
     Add the diced zucchini; cook gently 6–8 min until soft. Season lightly.
  3. Fry the rounds
     In another pan, heat a shallow layer of EVOO. Fry rounds at 170–180°C until golden and crisp (2–3 min per side).
     Drain on paper, salt lightly. Reserve 2–3 tbsp of frying oil in the pan (strain if needed).
  4. Make the cream
     Blend the cooked zucchini and onion with 40–50g Pecorino, 6–8 basil leaves, and 1–2 tbsp frying oil until smooth.
     Loosen with a splash of hot pasta water if needed. Adjust Pecorino to taste.
  5. Cook pasta
     Boil in salted water; drain very al dente, reserving 1–2 ladles of pasta water.
  6. Toss and emulsify
     Warm the zucchini cream in the pan with the reserved frying oil.
     Add pasta and emulsify, splashing in pasta water until glossy and creamy.
     Off heat, fold in more Pecorino to taste, adjusting consistency as needed.
  7. Finish
     Top with crispy zucchini rounds, lemon zest, black pepper, basil leaves, and toasted almonds.

Tips

• Season mindfully: Pecorino is salty.
• For crisp rounds, fry in small batches.
• Aim for a sauce that thinly coats the back of a spoon.