While the extravagant $50 million wedding of Jeff Bezos and Lauren Sanchez might feel miles away for most of us, you can easily recreate one delicious highlight from their special day at home — the iconic Pasta alla Nerano. This Amalfi Coast classic, served at the couple’s star-studded Venetian celebration, was prepared under the guidance of renowned chef Fabrizio Mellino, a culinary master known for his three Michelin stars.
You don’t have to spend like a billionaire to enjoy this creamy zucchini pasta that graced the wedding menu. This simple yet decadent dish combines fresh zucchini fried to golden perfection with rich Caciocavallo cheese, creating a sauce that clings to perfectly cooked spaghetti. Here’s how you can bring a touch of Italian luxury to your dinner table tonight.
Ingredients:
- Spaghetti: 500 grams
- Small or medium zucchini: 5, thinly sliced
- Olive oil: 1/4 cup (for frying)
- Salt: 2 teaspoons (divided)
- Extra virgin olive oil: 3 tablespoons
- Garlic cloves: 4, lightly crushed
- Unsalted butter: 1 tablespoon
- Grated Caciocavallo cheese: 1 1/4 cups
- Freshly ground black pepper: to taste
- Fresh basil: 1/4 cup, chopped
- Reserved pasta cooking water: about 2 cups
Method:
Begin by frying the sliced zucchini in olive oil until both sides turn a rich golden brown — about 3 minutes per side. Transfer the fried zucchini onto a paper towel-lined plate and sprinkle with a pinch of salt while still hot. Repeat until all zucchini is done.
In the meantime, cook the spaghetti in plenty of salted water until al dente. While the pasta cooks, heat extra virgin olive oil in a large pan over medium-low heat and sauté the garlic until it’s crisp and fragrant. Remove the garlic and discard.
Add the unsalted butter, a ladle of the reserved pasta water, and half of the fried zucchini to the same pan. Bring to a gentle simmer and mash the zucchini with a spoon to create a rustic, creamy sauce. Toss in the cooked spaghetti and cook for another 1-2 minutes, stirring constantly. Remove from heat, add the grated Caciocavallo cheese, and mix well until the cheese melts and emulsifies into a silky sauce. If needed, add extra pasta water a little at a time to reach the desired consistency.
Season with more salt and freshly ground black pepper. Gently stir in chopped fresh basil. Plate the pasta and top with the remaining crispy zucchini slices and a generous sprinkle of extra Caciocavallo or Pecorino Romano for a truly luxurious finish.
Now you can indulge in a bite of billionaire-inspired bliss — all from your own kitchen!
