Spaghetti Alla Chitarra Alla Nerano Recipe

Bring water to a boil

Bring a large pot (at least 5–6 liters) of water to a rolling boil. Add 1 tablespoon coarse salt once boiling.

Cook pasta

Add 12 oz (340 g) spaghetti alla chitarra and cook until very al dente — about 2 minutes less than package instructions (usually 7–9 minutes total depending on thickness). Reserve 200 ml pasta cooking water and then drain the pasta, keeping it hot. Do not rinse.

Prepare zucchini

Thinly slice the zucchini (2–3 mm rounds). Place in a bowl, sprinkle 1 tsp fine salt over them, toss and let sit 10 minutes to draw out excess moisture. After 10 minutes, gently squeeze handfuls to remove extra liquid and pat dry with paper towels.

Lightly dredge blossoms

Pat the cleaned squash blossoms dry. Lightly dust both zucchini slices and blossoms with 3 tablespoons flour (toss in a bowl so they have a thin coating). Shake off excess flour — you want just a light dusting to aid browning.

Pan-fry zucchini and blossoms

Heat a large wide skillet over medium-high heat. Add 80 ml extra-virgin olive oil and let warm but not smoking. Add zucchini in an even layer (work in two batches if needed to avoid crowding). Fry until golden and tender, about 2–3 minutes per side. Transfer to a plate lined with paper towels to drain. Add butter to the skillet and, once melted and foaming, quickly fry the blossoms 20–45 seconds per side just until they wilt and pick up color; remove and keep warm with the zucchini.

Make the cheesy emulsion

With the skillet still warm (medium heat), add the reserved 200 ml pasta cooking water. Bring to a gentle simmer and add about 3/4 (90 g) of the finely grated provolone, stirring constantly with a wooden spoon or whisk to melt it into a glossy sauce. Add 20–30 g grated Parmigiano-Reggiano now if using. Once mostly incorporated, add the remaining provolone in small handfuls, stirring and allowing each addition to melt into the liquid to create a smooth, slightly thickened emulsion. If sauce seems too thick, add more pasta water, 1–2 tablespoons at a time. Season with freshly ground black pepper to taste.

Combine pasta with sauce & vegetables

Add the drained, hot pasta directly into the skillet with the cheesy emulsion. Toss vigorously with tongs or two forks to coat — add a splash of additional reserved pasta water if needed to achieve a glossy coating. Add the fried zucchini and most of the fried blossoms (reserve a few for garnish) and gently fold to combine, taking care not to break the pasta.

Finish and serve

Taste and adjust seasoning with a pinch of salt if necessary and more black pepper. Remove from heat and fold in the remaining 30 g grated provolone for extra creaminess if desired. Scatter torn basil or parsley leaves over the pasta. Plate immediately, garnishing each portion with remaining blossoms and a light grating of Parmigiano-Reggiano if desired.