Spaghetti Alla Nerano 

  • Neutral oil for frying - sunflower/vegetable

  • 3 large courgettes

  • 170g butter

  • 1 bunch of basil

  • 140g parmigiano reggiano, grated.

  • 400g spaghetti

  • Salt

  • Pepper

The key to this is emulsifying the butter with the pasta and the cheese. That then creates that beautiful, glossy sauce that coats the strings of pasta and leaves your lips shiny.

1. Heat your neutral oil in a high sided pot.

2. Slice and fry your courgettes.You are looking for a thickness of two pound coins for the courgette.

3. Once the oil is hot, add the courgettes and stir around. You want a caramelised colour, on the slightly darker side. Drain on to a cloth and set aside.

4. Get your pasta water on and season generously.

5. Rough chop the basil. The Italians did rip it, but the chef in me will struggle to tell you to tear herbs as you bruise them. But, I am no Italian so rip away if needs must.

7. Begin to melt your butter in another pan.

8. Start to cook the pasta.

9. Add the courgettes to the bubbling butter with the basil.

10. After 3 minutes of the pasta cooking, take two large ladles of water to the butter and courgettes. Make sure this is boiling, so the water is reducing slightly, and season with S + P.

11. When the pasta is cooked, add to the courgette and butter. Pour the cheese on top.

12. Turn the pan down to a medium-low heat. Work the pan in circular motion so the cheese begins to melt.

13. Add small ladles of water - don’t worry if you go slightly too much water, you can cook it out. The key is as the water evaporates it emulsifies with the cheese and butter.

14. Season with black peps, olive oil, parmo and some fresh basil.

Summertime Carbonara 

Carbonara is sometimes feared because of the egg yolk, water, emulsion situation. But, if you look at the science of it it might be easier to understand, and less daunting. All you are doing is combining two fats with starchy water to create a viscous sauce. By doing it out of a pan and in a bowl, you immediately eliminate it getting too hot and scrambling.

The Italians call this method of tossing pasta with sauce/starch/working gluten as ‘spadellare’ which translates as ‘sauce panning.’ FYI

RECIPE:

  • 400g spaghetti

  • 2 eggs

  • 2 egg yolks

  • 70g Parmesan, grated

  • 100g guanciale or pancetta, smallish dice

  • Handful fresh peas

  • Handful fresh asparagus, cut 2cm long

  • Black peps

  • Olive oil

  • Fresh basil

1. Liberally season a big pan of water and bring to the boil.

2. Meanwhile, fry your guanciale until dark golden and then once cooked drain onto kitchen towel. Set aside.

3. In a large bowl whisk your eggs with grated Parmesan and lots of black pepper.

4. Start to cook your pasta, it will take 8/10 mins.

5. Save a good cups worth of water, the water will help emulsify the cheese and yolks.

6. 2 mins before the pasta is cooked, add the asparagus. 1 minute before, add the peas.

7. Drain everything off and throw on to your eggs. Add your guanciale.

8. Work it work it work it - you need the eggs to cook, and the water to help make the glossy sauce.

9. Season with more pepper, cheese, olive oil and some fresh basil.

10. SEND!