That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla

• 份量: 2 servings
• 活動時間: 20 minutes
• 總時間: 8 hours 55 minutes

食材

1 quart sunflower oil, or as needed

6 medium green zucchini

4 ounces spaghetti

2 tablespoons olive oil

1 pinch salt

2 basil leaves, torn into small pieces

2 tablespoons unsalted butter

5 tablespoons grated Pecorino Romano cheese

3 tablespoons grated Parmigiano-Reggiano cheese

步驟

Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.

Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.

Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.

As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.

Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.

Serve with more grated cheese and fresh basil.

營養

• 卡路里: 1016 kcal
• 總脂肪: 78 g
• 飽和脂肪: 20 g
• 不飽和脂肪: 0 g
• 膽固醇: 57 mg
• 鈉: 479 mg
• 總碳水化合物: 63 g
• 膳食纖維: 8 g
• 總糖: 12 g
• 蛋白質: 23 g