That Zucchini Spaghetti Stanley Tucci Loves! (Spaghetti alla Nerano) – Food Wishes
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If you think it sounds crazy for someone to call an ultra-simple, vegetable-sauced spaghetti, “life changing,” “unbelievable,” and “one of the best things I’ve ever …
Particularly, lighthearted, and unusual. Really enjoyed the lesson. The deep fry step is… causing a delay.. but. .I WILL make this. It looks so beautiful to me. Thanks, Chef.
Chef Jon, your step one is WAY too short on the blog….I’m gonna do this thing sans a deep fryer AND a Dutch oven and I KNOW I can Google “totally ghetto yet ENTIRELY doable substitutes for a deep fryer” but I want to hear it from you!…..;)
I will have to give this a try. Thanks for Wacthing Tucci. Didn't know who he was before this show.
I looooove Stanley Tucci as an actor but he is a booooooring chef. I don't know you. You might be a very good chef but your voice is so boooooooring…. I suggest you and Stan make videos and call them "Sleeping peels" or "The Borings". Your pasta looks delicious though :)))))🤣🤣🤣
Thanks. I saw the CNN a show featuring this pasta. The only recipe I wrote down from the show. Then I bought the book.
My first attempt using just the book was amazing in bits of it since I dumped cheese in all at once so it was lumpy. Oops. Didnt use butter. It’s not in Stanley’s recipe.
Having watched this going to give it another try.
Thanks again.
no can do the deep fry — but thanks for the most excellent vid — and for the 'secret' ingredient.
This looks really good, however, I would top with toasted pine nuts and serve.
This production got a thumbs up at 5:50 for explaining the resto. LoL!
Mornin' Chef, I made this last night and followed the recipe very closely, and even found the aged provolone, and I must say I was a little underwhelmed. It was good, but certainly not life changing – I'd take a good carbonara over this any day. I watch your channel regularly and have learned a lot from you over the years. Thank you!
Saw this… went to find the Tucci series, … now I'm back for Chef John's take again. I've learned SO MUCH from this channel over the years. Thank you Chef John!
This Stanley Tucci Pasta alla Nerano thing has been popping up all over the place, and it's not good. I normally love Chef John's work and trust him completely. I took a chance on this to find out what all the hullaballoo was about, and . . . . . yuck. This isn't a criticism of Chef John, and I should add that I didn't follow his instructions closely (pan fried rather than deep fried), But I didn't think I was that far off, in terms of following the recipe, and . . . . . yuck. I'm a total Italophile and would order pasta for my last meal, but definitely not this. I may never be able to watch a Stanley Tucci movie again. It was that bad.
Sunflower oil, Olive oil and butter??? That's a lot of fat
Gosh tasting is the best part! That looks sensational… Congrats on 4 MILLION, Chef John. Yauza! Whatever happened to our small 'freakishly small utensil' group… He-he. You have grown amazingly. How have you been? No more poetry and no more 'you are after all the beamy teeny Genie of your Spaghetti Zucchini'. Wow, I did it. For the first time it rhymes.. xx..
Secret ingredient butter, and lots of it.
People who say they have too much zucchini have never had parmesan zucchini fries
No cayenne!
This pasta dish may be my new favorite thing to cook, so easy and so good!
Can I use an air fryer for the zucchini?
I was at that same restaurant a few years ago and had the Spaghetti ala Nerano. It was amazing and I tried to recreate it on my own! I was so excited to see the actual recipe on Stanley's show! I was even more excited to see this today! Thank you!
thank you John, i love this, so simple,
It must be good; you couldn't stop eating it. ~ Lisa
Oh my god the inflections in his voice are driving me crazy
this wasn't exactly up my alley-it was way too, tasteless,ish?
Underwhelmed by this one. Was a nice change, but not worth the extra work IMO.
Chef John and Stanley Tucci cannot be wrong – I've got to make this! Can the zucchini be large batch fried and then frozen for later use in this recipe? I live alone and would like to do fried zucchini one time for several meals. Thanks in advance for help with this question. I love your videos Chef John ❤️
"He was not exagerating. Which makes him the first New Yorker not to." 🤣😂
Made this a few times now. Is it amazing? No. Will I keep making it? Yes. It's pretty tasty overall, I also understand why they don't use garlic now as I tried it one time with it and found it overpowers the light flavor of the zucchini. The parm/pecorino mix I enjoy better than the aged provolone as well, I think that it also overpowers the flavor of the zucchini. I've tried it with both regular green zucchini and the costata romanesco zucchini which I like the latter a bit better. I also found it doesn't change much as well if you fry the zucchini in the morning, chill, then cook in the evening vs doing it overnight.
I bet a bit of roasted eggplant, tomato paste, ancho flakes and anchovies would work wonders in this as well. I gotta try the original first though to compare.
I tried this recipe, the second time was quite an improvement with the addition of quality chicken stock in the browned butter.
Hey Chef John, do you think a lightened up version with air-fried zucchini chips could work? This dish sounds almost healthy except for that part lol.
I don't have an oil fryer I wonder if it would work if you used an air fryer for zucchini
Interesting but distracting speech pattern.
It’s absolutely not critical to deep fry just pan fry in batches and use the oil you fried zucchini in to sauté garlic put zucchini back in with garlic add equal parts stock and cream toss with paroadeelle
No need to hurt yourself with keto. It's just a matter of calories in, calories out. Following a structured and diverse diet like the Agoge diet helps a great deal though.
Ah yes, deep frying, the solution to even the most boring of vegetables
se non friggi non è come volare
Is this a sauce that you could make for canning?? It seems like it would be something fantastic way to use up all your zucchini when they inevitably become the size of baseball bats after a few thunderstorms. 😅
Thanks for this video! I've made it twice now, and it's so good! The second time I added chickpeas, ssshhh…
It took me about 9 minutes to get the same color/texture using a Dutch oven on a gas stove top on high.
A bit of garlic wouldn't hurt this recipe
I am excited! A wonderful recipe with few natural ingredients. That's how a dish should be.
In Stanley's video, didn't the chef add basil leaves to the bowl of cooled-down fried zucchini, and then refrigerate it? If so, should I choose a few leaves and tear them up small, or is the flavor absorbed overnight?
Thank you for so many fabulous recipes!
Never mind! I watched it again, and it was STANLEY who added basil prior to refrigeration, and was told, "Noooo, noooo".
I thought it was going to be made out of zucchini noodles, which are available at Wegmans if there's one in your town and you don't have (or want to use) a spiral slicer. Don't get me wrong; pasta is a weakness of mine. I wonder if I would like it with spaghetti squash instead.
I am thinking about doing the zucchin in the air fryer.
Ooooohh gotta try this
the way you intone makes this unlistenable
HELP!! I can't get my zucchini to brown properly when I'm frying it. What am I doing wrong?
Well well worth the two days it takes to make. Amazing nutty flavor that the noodles just soak up. We made it with the Russian tomato salad bruschetta. Great pairing. If you haven't tried to make this yet I strongly recommend you do so as soon as possible. Well done for sharing this culinary experience Chef John.
I just had this for dinner. Is it good? Yes. Fat, butter and cheese will do that. Is it life changing? No.
no way this is that good