A pasta born on the Amalfi Coast, made famous across Italy.🇮🇹
Just pure technique, zucchini, and cheese.
This is Spaghetti Nerano, the €7 legend loved by chefs and locals alike.
Ingredients:
Butter (a touch at the end)
Zucchini
Parmesan cheese
Provolone del Monaco
Black pepper
Chili flakes
Fresh basil
Spaghetti
Salt (for the water)
Simple ingredients. Real Italian flavor.
#DenisInTheKitchen #SpaghettiNerano #ItalianFood
44 Comments
you charge only 7€ for that?!
What a disaster. So much wasted energy, so many unnecessary steps.
Why am I seeing this?
Is someone trying new things?
I don t care for pasta. I know its a waste cause im hungry 20 mins later.
No offence.
But seeing how someone puts effort into it just beaks my heart
Even with norwegian prices that + oil and vegetables would not be more than 2 euro (3max)
10 minutes to make @ $8 a plate. 6 servings per hour, that’s about $48. Passionate but broke. Must be missing something here. Sorry.
I'm hungry!
Overrated pasta. That took 10mins??? 😂🤣
Frying with oive oil?
to much water !
The secret to italian pasta always seems to be cheese and oil 😒
Pasta game level up thank s to this man
Chinese person watching thinking you need chopsticks
I would not eat that!
My favorite ❤
Hi, @DenisInTheKitchen,
I just want to know, is it safe/healthy to cook in these ALuminium pans? And scratching with the metal tweezers? Probably you had these questions before, sorry for that
Thank you for all the recipes, all are wonderful! And the techniques… 😉
Can do the same but with eggplant I think. What cheeses is he using there?
Fantastico! No wonder you play so good football
An 11 year old can make that. Don’t see any skill.
Why torture the spaghetti ?
I'm confused, how does that emulsify. Is it the succhini or the cheese with the pasta starch?
Lovely but what's the point without an ingredient list?
What did you sprinkle? Black Pepper??
Nothing revolutionary here lol.
Whats it like if you add the cheese as is?
How do you know when the pasta is cooked properly
Could you tell us, which exactly pan you‘re using here? Love your channel.
is it worth trying without provolone ? like a cheap version 🙂
Just curious, why did he take out the first few cukkini? Was is cause they where getting brown too early compared to the others? or smth else? I#m genuinely curious!
What pan is that ?
All is great, except for the plastic cutting board
Too much water added during the process, totally loosing flavour there
7€ is great price considering all that cheese
How do you judge how long you cook the pasta for before adding it to the sauce, then how long you want it cooking in the sauce and then how much pasta water your adding for that stage to get the right cooking time overall. I didn't see you check the pasta doneness. Sauce looked super creamy.
oh no the microplane abuse
Not gonna lie, stirring the pasta counter-clockwise makes me uncomfortable…
Is that all olive oil you’re frying those courgettes in? I thought olive oil wasn’t for frying?
Thank you for sharing this recipe. I made this earlier and it was super delicious. Everyone loved it including someone who normally hates zucchini. Now, I did make the mistake of salting the zucchini before frying them to get rid of the water but I won't do that next time and that is totally on me being used to doing this whenever I cook with zucchini. Tasted great anyway but it was a bit on the salty side due to my own mistake.
That olive oil amount is like 10 euro
Ukrainiec uczy włoskiej kuchni 😂😂😂😂🤣🤣🤣🤣
Horrific
Skill involved overrides ingredient cost
I’m feeling inspired to cook some pasta !
Wow indeed! Bravissimo
Watching you make this dish reminds me of Howard Nemerov's poem, "Because You Asked about the Line Between Prose and Poetry":
Sparrows were feeding in a freezing drizzle
That while you watched turned to pieces of snow
Riding a gradient invisible
From silver aslant to random, white, and slow.
There came a moment that you couldn’t tell.
And then they clearly flew instead of fell.