Spaghetti Squash alla Nerano with Locatelli
Take a page out of Stanley Tucci’s playbook, but make it low carb. This creamy, comforting typically pasta dish is the perfect way to make use of the summer zucchini harvest. Originating from the Nerano region of Italy, a tiny fishing village on the Amalfi Coast, it typically is made with Caciocavallo or Provolone del Monaco cheese, however the sharp, tangy taste (not to mention availability) of the pecorino is the perfect balance to the slight sweetness of the zucchini and the mild nutty flavor of the squash.
Ingredients
- 2 Spaghetti Squash, sliced lengthwise with the ends removed.
- 3 zucchini (the smaller the better), sliced into rounds
- 4 cloves of garlic Extra Virgin Olive Oil
- 3 tablespoons of salted butter
- 1 1/4 cup of Locatelli Pecorino Romano cheese + more for garnish
- 1/4 cup of chopped basil or parsley
- Kosher salt and black pepper to taste
Instructions
- Heat olive oil in a frying pan over medium heat (enough to coat the bottom of the pan). Fry the zucchini rounds in batches without overcrowding, approximately 3-4 minutes per side, until golden brown, then place on a wire rack or a large pan lined with paper towels to drain. Immediately sprinkle each batch lightly with salt while still warm.
- Meanwhile, heat a large clean frying pan over medium-low heat and sauté the garlic cloves and about 3 tablespoons of extra virgin olive oil until golden. Once they are golden, remove and discard the garlic cloves.
- Add butter, a ladle of water and half the cooked zucchini to the pan and bring to a simmer. With a wooden spoon, mash the zucchini against the edges of the pan to create a loose zucchini sauce. Turn off the heat and add the Locatelli cheese. Toss to emulsify and form a creamy consistency. If the sauce seems too dry or grainy, add more water a couple of tablespoons at a time and mix well to achieve the right consistency (up to a cup or 2). Taste and adjust with salt and pepper. Add in the chopped basil and stir. Set aside.
- Preheat oven to 350°F. Prepare a baking sheet for the spaghetti squash. Slice the squash lengthwise and remove the ends. With a tablespoon, remove all the seeds (you can save them for roasting if desired). Brush each half of the squash generously with extra virgin olive oil.
- Lay the squash halves faced down on the baking sheet and bake for about 45 minutes or until fork tender.
- Remove squash from oven, flip it over and allow it to cool for a few minutes so that the spaghetti-like strands can be forked out.
- Place the shredded squash in a deep sauté pan over a very low simmer and drizzle with extra-virgin olive oil. Slowly add the zucchini mixture into the squash while tossing with tongs at the same time. Plate and add the remainder of the zucchini atop the spaghetti squash. Garnish with additional Pecorino Romano cheese. Serve immediately.
