Fettuccine Alla Nerano Recipe

Bring a large pot of water to a rolling boil. Salt generously (about 1 tbsp salt per 4–5 liters). Reserve 2 cups of hot salted water for the sauce and keep it hot.

Thinly slice the zucchini into rounds about 1.5–2 mm thick (use a mandoline for even thickness if available). Pat the slices dry on paper towels to remove excess moisture.

Gently open each squash blossom and check for insects. Remove stamens if present. Pat blossoms dry and set aside.

Grate the provolone and Parmigiano-Reggiano finely and set near the stove so it's ready for quick melting.

Heat oil

In a wide skillet or shallow pot heat the neutral oil over medium-high until it reaches about 350°F (175°C) or until a thin zucchini scrap sizzles immediately. If you don't have a thermometer, oil should shimmer and form steady bubbles.

Lightly dust zucchini slices with the tablespoon of flour and shake off excess (this helps a delicate golden edge form). Working in batches to avoid crowding, fry zucchini slices for 1–1.5 minutes per side until pale golden and tender. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray and immediately sprinkle with a pinch of sea salt. Repeat until all zucchini are fried.

Quickly fry blossoms (1–2 at a time) for about 15–25 seconds per side until just set and slightly blistered — they should remain delicate. Transfer to the rack/paper towel with a light sprinkle of salt. Keep fried vegetables warm in a low oven (200°F / 95°C) if needed.

Add the fettuccine to the boiling water and cook until al dente, 1–2 minutes less than package instructions. Reserve the hot 2 cups of salted cooking water (if you haven't already). Drain the pasta, leaving it slightly wet (do not rinse).

Wipe out the frying skillet to remove excess crumbs, then place it over medium heat. Add the butter and the teaspoon of extra-virgin olive oil. When the butter has melted and is just starting to foam, add about 1 cup of the reserved hot pasta water to the pan and bring to a gentle simmer.

Add half of the grated provolone (about 3 oz) and all of the grated Parmigiano (if using) into the simmering water-butter mixture. Stir constantly with a wooden spoon or whisk until the cheeses begin to melt and form a silky, slightly thickened emulsion. Add more reserved pasta water a little at a time as needed to keep the sauce loose and glossy; the goal is a creamy emulsion that will cling to the pasta.

Add the drained fettuccine directly into the sauce pan. Toss constantly and energetically for 1–2 minutes so the starch from the pasta helps bind the sauce. If the sauce seems too tight, add up to the remaining reserved hot water, 2–3 tbsp at a time, to reach a creamy consistency.

Fold in most of the fried zucchini slices (reserve a handful for garnish) and gently tear and fold in the squash blossoms. Continue tossing on low heat for another 30–60 seconds so the vegetables warm through but do not break apart.

Check seasoning and add small pinches of salt and black pepper if needed. Stir in the remaining grated provolone off heat to further enrich the sauce and prevent overcooking the cheese; this will make the sauce silkier.

Divide the sauced fettuccine among warm plates. Arrange reserved fried zucchini slices and a few whole or torn squash blossoms on top for visual contrast.

Scatter the basil chiffonade over each portion. If desired, grate a little extra Parmigiano-Reggiano on top and finish with a tiny drizzle (about 1/4 tsp) of extra-virgin olive oil for shine.

Serve immediately so the sauce remains creamy and the fried zucchini keeps its delicate texture.