Name: Stanley Tucci Spaghetti Alla Nerano
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 14 ounces spaghetti; 1 1/2 pounds small zucchini, thinly sliced into rounds; 1 cup extra-virgin olive oil, for frying (you may not use it all); 2 cloves garlic, lightly crushed; 1 cup fresh basil leaves, torn, plus extra for serving; 1 1/4 cups finely grated Provolone del Monaco or aged provolone; 1/2 cup finely grated Parmigiano Reggiano; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1 cup reserved hot pasta cooking water (more as needed)

Stanley Tucci Spaghetti Alla Nerano tastes like the best kind of summer comfort food: silky, cheesy, garlicky pasta wrapped around sweet, caramelized zucchini. It suits veggie lovers, weeknight cooks, and anyone who wants a restaurant-level pasta in about 45 minutes. I first tried this after binge-watching Tucci’s Italy show, and my family now requests it more than my lasagna, which still hurts a tiny bit.

Why Make This Stanley Tucci Spaghetti Alla Nerano at Home

You get restaurant flavor with simple ingredients you probably already own, plus a couple of Italian cheeses that last a while in the fridge. The zucchini turns jammy and sweet, the spaghetti stays al dente, and the cheese sauce clings to every strand.

You also control the oil, the salt, and the portion size, which helps if you cook for kids or picky eaters. I tested this version a lot, so you skip the soggy-zucchini phase and go straight to the good part.

This Stanley Tucci Spaghetti Alla Nerano tastes like a cozy Amalfi vacation in a bowl, with sweet zucchini, nutty cheese, and silky pasta all in perfect balance. ★★★★★

Ingredients You Need

Zucchini and aromatics

4 to 5 small zucchini, thinly sliced into rounds
- Small or medium zucchini work best, since they stay sweet and tender.
3 cloves garlic, thinly sliced
3 tablespoons extra virgin olive oil, plus more as needed
- Use a decent olive oil, but no need to splurge on the fanciest bottle.
Kosher salt and freshly ground black pepper

Pasta and cheese

12 ounces spaghetti
- Any good-quality durum wheat spaghetti works; I like De Cecco or Barilla.
1 cup finely grated Provolone del Monaco or aged provolone
- If you cannot find it, use a mix of sharp provolone and low-moisture mozzarella.
1 cup finely grated Parmigiano Reggiano or Grana Padano
- Pre-grated tubs tend to clump, so grate from a block if possible.
3 to 4 tablespoons unsalted butter, cut into pieces
- Butter helps the sauce turn glossy and smooth.

Fresh herbs and finishing touches

1 cup fresh basil leaves, torn or sliced
2 tablespoons fresh mint leaves, finely chopped (optional but lovely)
Zest of 1 lemon
1 to 2 tablespoons fresh lemon juice, to taste
Extra olive oil for finishing

Pantry shortcuts and substitutions

Use dried spaghetti from your pantry and skip fresh pasta; dried holds up better with the zucchini.
Swap basil with flat-leaf parsley if basil looks sad at the store.
Use a mix of provolone and parmesan if you cannot find Provolone del Monaco.
Add a pinch of red pepper flakes if you like a little heat.

Equipment list

Large, wide skillet or sauté pan
Large pot for boiling pasta
Sharp knife or mandoline for slicing zucchini
Tongs or pasta fork
Heatproof measuring cup for pasta water
Fine grater or microplane for cheese and lemon zest
Colander

Tips & Mistakes

Slice zucchini thin and even so it browns and softens at the same rate.
Dry zucchini slices with a paper towel before cooking so they caramelize instead of steaming.
Cook zucchini in batches and avoid crowding the pan, or you get pale, soggy slices.
Season zucchini lightly at each batch; small layers of salt taste better than one big dump at the end.
Save at least 2 cups of starchy pasta water; this pasta water turns cheese and butter into a silky sauce.
Add cheese off the heat and stir fast so it melts smoothly and does not clump.
Keep pasta just shy of al dente in the pot, since it finishes cooking in the pan with the zucchini.
Do not skimp on basil; the herbs cut through the richness and keep the pasta bright.
Taste and adjust with lemon juice and salt at the end so the flavors pop.
Serve right away; the sauce thickens as it sits and loses that glossy restaurant texture.

How to Make Stanley Tucci Spaghetti Alla Nerano

Step 1: Prep the zucchini and aromatics

Wash the zucchini and pat them dry. Slice them into thin rounds, about 1/8 inch thick, with a sharp knife or mandoline. Slice the garlic and grate all the cheeses so they stand ready.

Step 2: Brown the zucchini

Heat 2 tablespoons olive oil in a large wide skillet over medium heat. Add a single layer of zucchini and a pinch of salt, then cook until the slices turn golden and soft, about 5 to 7 minutes, flipping occasionally. Transfer the browned zucchini to a plate and repeat with more oil and the remaining zucchini until you brown all of it.

Step 3: Soften the garlic and build flavor

Lower the heat slightly and add another drizzle of olive oil to the skillet. Add the sliced garlic and cook until it turns fragrant and just lightly golden, about 30 to 60 seconds, so it does not burn. Return all the browned zucchini to the skillet, toss with the garlic, and season with a bit more salt and pepper.

Step 4: Cook the spaghetti

Bring a large pot of salted water to a boil while the zucchini cooks. Add the spaghetti and cook until just shy of al dente, usually 1 to 2 minutes less than the package suggests. Scoop out at least 2 cups of the starchy pasta water, then drain the pasta.

Step 5: Marry the pasta and zucchini

Add the hot spaghetti straight into the skillet with the zucchini. Toss over medium heat and add a splash of pasta water to loosen everything. Let the pasta simmer with the zucchini for 1 to 2 minutes so the flavors mingle.

Step 6: Add butter and build the sauce

Turn the heat to low. Add the butter pieces and toss until they melt into the pasta and zucchini. Add a small splash of pasta water if the mixture looks dry.

Step 7: Add cheese off the heat

Turn off the heat under the skillet. Sprinkle in the provolone and parmesan in small handfuls, tossing constantly and adding a bit of hot pasta water as needed. Stir quickly so the cheese melts into a creamy sauce that coats the spaghetti instead of clumping.

Step 8: Finish with herbs and lemon

Add the basil, mint if you use it, lemon zest, and a squeeze of lemon juice. Toss again and taste, then adjust with more salt, pepper, or lemon juice. Drizzle a little extra olive oil over the top for shine.

Step 9: Plate and serve

Twirl portions of spaghetti onto warm plates and spoon extra zucchini and sauce over each serving. Sprinkle a bit more grated cheese and torn basil on top. Serve right away while the sauce still looks glossy and silky.

Variations I've Tried

I added a small pinch of red pepper flakes to the garlic for a gentle kick that still keeps the dish kid friendly. I also tried half zucchini and half yellow squash, which tasted great and looked pretty in the bowl. A version with whole wheat spaghetti worked nicely, though it tasted a bit nuttier and needed an extra splash of pasta water.

I tested a lighter version with less cheese and more lemon and herbs, which turned into a brighter, almost summery pasta salad vibe. I also tried a version with a handful of peas tossed in at the end, which added sweetness and extra color.

How to Serve Stanley Tucci Spaghetti Alla Nerano

Serve this pasta hot in shallow bowls so the sauce pools slightly around the edges. Add a simple green salad with a lemony vinaigrette and maybe some roasted or steamed vegetables on the side. Garlic bread or a warm baguette works nicely to scoop up any leftover sauce.

Offer extra grated parmesan, red pepper flakes, and fresh basil at the table so everyone can customize their bowl. I like to keep drinks simple with sparkling water, iced tea, or a citrusy mocktail.

How to store

Cool leftovers to room temperature within 1 hour, then store in an airtight container in the fridge for up to 3 days.
Avoid freezing this pasta, since the zucchini and cheese sauce lose their texture and turn grainy.
Reheat gently in a skillet over low heat with a splash of water or broth, tossing until the sauce loosens and the pasta warms through.
If you use a microwave, reheat in short bursts, stirring between each burst and adding a teaspoon of water to keep the pasta from drying out.