Orzo alla Nerano

I turned Stanley Tucci’s favorite pasta — the iconic Spaghetti alla Nerano — into a one-pot orzo version: Orzo alla Nerano! It’s packed with golden fried zucchini, fresh basil, lots of Parmesan, and a hint of lemon for brightness. The orzo simmers right in the pan until it’s silky, creamy, and full of flavor – no pasta water needed. Top it with burrata for the ultimate finishing touch and enjoy!

Ingredients:

• 3/4 cup oil for shallow frying (sunflower, olive, grapeseed, etc.)

• 3 garlic cloves, smashed

• 1-2 small zucchini, thinly sliced into rounds

• Flaky salt, to taste

• Black pepper, to taste

• 1 cup orzo

• 3 to 3.5 cups vegetable or chicken broth (start with 3 cups, add more as needed)

• 1 tbsp butter

• 3/4 cup freshly grated Parmesan (or more, to taste)

• Zest and juice of 1/2 lemon

• 4–5 fresh basil leaves, torn

• Pinch of red pepper flakes (optional)

• Burrata, for serving (optional)

Instructions:

1. In a large sauté pan or braiser, heat sunflower oil over medium heat. Add smashed garlic cloves and let them sizzle gently until golden and fragrant. Remove and discard the garlic.

2. Fry zucchini slices in batches without overcrowding until golden and soft (about 5 minutes per batch but may vary). Transfer to a paper towel-lined plate and sprinkle with flaky salt while hot.

   1. For authentic flavor, refrigerate the fried zucchini overnight, or for a few hours if you have time.

3. Drain most of the oil, leaving a tablespoon or two in the pan. Add orzo and toast for 1–2 minutes, stirring.

4. Add 3 cups broth and a pinch of salt. Bring to a gentle simmer and cook, stirring often, until orzo is tender and creamy, about 10–12 minutes. Add more broth as needed to keep it silky and saucy, up to 3.5 cups total.

5. Turn the heat off. Stir in the butter and half of the Parmesan cheese until melted and combined. Add the remaining Parmesan and stir again until fully incorporated and creamy. Turning off the heat helps the cheese melt smoothly and prevents clumping, so the sauce stays silky and glossy.

6. Finish with lemon zest and juice, black pepper, fresh basil, and salt if needed. Fold in the fried zucchini, saving some for topping.

7. Serve immediately topped with Parmesan, black pepper, basil, zucchini, and burrata. Enjoy!

   
   

Servings: 2

Prep Time: 20 minutes (plus optional overnight rest for zucchini)

Cook Time: 25 minutes