Want a dinner that feels like a luxury vacation but costs less than a fast-food run? I’m talking about Stanley Tuccis FAVORITE Spaghetti Alla Nerano. It’s my go-to trick for feeling fancy on a tight budget. If you love simple, creamy pasta dishes, you should also try this spaghetti with sun-dried tomato cream sauce.
This isn’t just any pasta. It’s a legendary dish from the Amalfi Coast, famous for its creamy, cheesy sauce. The best part? That sauce comes from just four humble ingredients. You don’t need expensive ingredients to eat well. You just need this recipe.
We’re making the smart, savvy home cook version. I’ll show you how to get that incredible, restaurant-quality taste without breaking the bank. Let’s get cooking.
Recipe Overview
Here’s the quick look at what we’re making today. It’s simpler than you think.
- Cuisine: Italian
- Category: Main Course, Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Why This Recipe Saves You Money
I love this dish because it turns cheap staples into pure magic. Let’s break down the savings.
First, the star is zucchini. It’s one of the most affordable vegetables, especially in summer. You’re creating a rich sauce from it, not pricey cream or meat.
Second, the cheese. We use a mix of Provolone and Pecorino. A small block of each goes a long way. You can often find ends or smaller pieces for less at the deli counter.
Finally, the pasta itself. A box of spaghetti is a pantry superstar. This recipe makes it the main event. You get a deep, complex flavor from very simple, cost-effective parts. For another fantastic way to use this pantry staple, check out our easy chicken spaghetti recipe.
My Tips for Smart Shopping on a Budget
I’ve learned a few tricks over the years to keep my grocery bill low. They make all the difference.
Stanley Tuccis FAVORITE Spaghetti Alla Nerano Recipe
The Budget-Friendly Ingredient List
How to Make It (Step-by-Step)
Notes
Enjoy your homemade Stanley Tuccis FAVORITE Spaghetti Alla Nerano Recipe!
Nutrition Information
Buy zucchini when it’s in season and on sale. It freezes beautifully if you slice it first. Just lay slices on a tray, freeze solid, then bag them.
For cheese, ask for small pieces at the deli counter. They’re perfect for grating and often sold at a discount. Dried pasta is always the budget choice, and it works perfectly here.
Grow your own basil if you can. A small pot on a windowsill saves you from buying expensive plastic clamshells. A little plant gives you leaves all summer long.
The Budget-Friendly Ingredient List
Here’s everything you need. Check your pantry first—you might already have half of this.
- 1 pound spaghetti (or any long pasta you have)
- 4-5 medium zucchini (about 1.5 lbs total)
- 1/2 cup (about 2 oz) grated Provolone cheese
- 1/2 cup (about 2 oz) grated Pecorino Romano cheese, plus more for serving
- 4-5 tablespoons extra virgin olive oil
- 1 small clove garlic, lightly smashed (optional, but great)
- 8-10 fresh basil leaves
- Salt and black pepper to taste
How to Make It (Step-by-Step)
Follow these steps for the creamiest, most delicious result. It’s all about the technique.
- Start by prepping. Wash and dry the zucchini. Trim the ends and slice them into very thin rounds. A sharp knife or mandoline works best. Grate your cheeses and set them aside together.
- Cook the zucchini. In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the zucchini slices in a single layer. You’ll need to do this in batches. Don’t crowd the pan. Cook until they are deeply golden brown on both sides. This browning is the key to the flavor. Transfer to a paper towel-lined plate and salt them lightly. Repeat with more oil and the remaining zucchini.
- Boil the pasta. While the zucchini cooks, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until it is just shy of al dente (about 1 minute less than the package says). We’ll finish cooking it in the sauce.
- Build the sauce. In the same large skillet, add 1-2 more tablespoons of oil and the optional garlic clove. Cook for 1 minute until fragrant, then remove it. Turn the heat to low. Add about two-thirds of the fried zucchini. Use a fork or potato masher to crush them into a rough, chunky paste.
- Combine everything. Using tongs, transfer the al dente pasta directly from the pot into the skillet with the zucchini paste. Add a big splash of the starchy pasta water. Toss vigorously over low heat. The starch will help create a creamy emulsion.
- Add the cheese. Take the skillet off the heat. Add all of the grated Provolone and Pecorino. Keep tossing until the cheese melts into a silky, cohesive sauce. If it seems tight, add another splash of pasta water.
- Finish and serve. Tear in the fresh basil leaves and add the remaining fried zucchini rounds for texture. Give it a final toss. Season with plenty of black pepper. Serve immediately with extra grated cheese on the side.
How to Use Up Every Last Bit (No Waste!)
I hate throwing food away. Here’s how to make sure every scrap from this recipe gets used.
Save your pasta water. Let it cool and use it to water your plants. The starchy water is great for them. You can also use it to thin out leftovers when you reheat the pasta.
If you have extra zucchini, slice and fry it as a snack. Sprinkle with salt and a little extra cheese. It’s a fantastic side dish for another meal.
Leftover cheese rinds? Toss them in a freezer bag. Add them to your next pot of soup or beans for an incredible umami boost. This is a professional chef trick that costs you nothing. It’s perfect for a cozy dish like this creamy chicken lasagna soup.
Nutrition Notes
This is a satisfying, veggie-packed meal. Here’s a simple breakdown per serving.
- Calories: ~550
- Protein: 20g (from the cheese and pasta)
- Fiber: 5g (thanks to the zucchini and whole wheat pasta option)
- Key Nutrients: Vitamin A & C from zucchini, calcium from cheese.
Common Questions About This Recipe
You might have a couple of questions. I know I did when I first made this. Here are the answers.
Can I use a different cheese?
Yes, but stick to good melting cheeses. A mix of a mild cheese (like low-moisture mozzarella) and a salty one (like Parmesan) works. The Provolone/Pecorino mix is classic for its perfect melt and tang.
My sauce isn’t creamy. What went wrong?
The most common issue is not using enough pasta water, or adding the cheese over too high heat. Make sure you take the pan off the burner before adding cheese. The starchy water and residual heat will melt it smoothly.
Can I make this ahead of time?
It’s best fresh, but you can prep ahead. Fry the zucchini and grate the cheese a day early. Store them separately in the fridge. Then, just boil your pasta and assemble. It comes together in minutes.
See? Incredible food doesn’t require a fancy paycheck. It requires a little know-how and a few simple ingredients. This dish proves that point beautifully.
It’s become a weekly staple in my house. I hope it finds a regular spot on your table, too. It’s the kind of meal that makes you feel like a smart cook and a satisfied eater.
Let me know your own money-saving twists for this recipe in the comments below! Did you try a different cheese? Find a great deal on zucchini? Please leave a rating!
