Spaghetti alla chitarra with zucchini cream and pecorino | Carlo Florence chef
Variety is the spice of life—so let’s play with the classics. Here’s my light, summery riff on Spaghetti alla Nerano: a silky zucchini cream blended with
Ingredients
- 320g fresh spaghetti alla chitarra
- 3 medium zucchini (about 600–700g)
- 1/2 Tropea onion, thinly sliced
- Extra-virgin olive oil (for sweating and light frying; about 80–120ml total)
- 50–70g grated Pecorino Romano (to taste)
- Zest of 1/2 untreated lemon
- Fresh basil (8–10 leaves)
- Salt and black pepper
- Toasted almonds (20–30g), thinly sliced
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