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Spaghettoni alla Nicolina (Caramelized Zucchini & Pecorino Romano)

Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Spaghettoni with Caramelized Zucchini & Pecorino Romano

This recipe is from Nicolina Sergiacomo Peduzzi, matriarch of the artisan pasta-making family behind Rustichella d'Abruzzo. If it's zucchini season and Nicola is expecting guests, she makes this simple pasta coated with the caramelized summer squash and savory Pecorino Romano cheese. Here, we make it with Rustichella d'Abruzzo PrimoGrano Spaghettoni, a thicker spaghetti that holds on to the silky zucchini, but standard spaghetti will also taste just as great. 

Ingredients

  • 1 package Spaghettoni or Spaghetti
  • 8-10 medium size zucchini, sliced in different thicknesses
  • 1 cup Italian extra virgin olive oil, such as Sapori Divini
  • 1 cup grated Pecorino Romano cheese
  • salt and pepper to taste

Instructions

In a large sauté pan, heat the olive oil until it's very hot. Add the sliced zucchini and carefully spread them out evenly into the pan. Once the pan heats up, lower the flame and let the zucchini caramelize well, about 20-25 minutes. Do not touch or stir, just let them brown on one side. They will not be evenly browned. Turn the flame off and let the pan sit. Meanwhile, cook the pasta.

Bring a large pot of salted water to a boil. Pour in the pasta and boil for one minute less than stated on the bag for a nice al dente bite.

Drain the pasta water and toss the pasta directly into the pan with the zucchini. Toss over a high flame and mix well, coating the strands of pasta with the caramelized zucchini and the oil from the pan that's been infused with the sweet flavor of the vegetables. 

Pour the pasta into a warm serving bowl, sprinkle with lots of grated cheese, salt and pepper to taste, and serve immediately.