Spaghetti alla Nerano: Authentic Italian Pasta Recipe

4.5 (32 reviews)
Prep time : 15 minutes
Cooking Time : 25 minutes
Total Time : 40 minutes
Nutrition : 540 Calories
Difficulty : Medium
Cuisine :

Italian

Category : Pasta

Ingredients :

  • 400g spaghetti
  • 500g zucchini, thinly sliced into rounds
  • 150g Provolone del Monaco or aged provolone, grated
  • 2 cloves garlic, peeled and smashed
  • 1/2 cup extra virgin olive oil
  • 1 bunch fresh basil leaves
  • Salt, to taste
  • Black pepper, to taste

Method :

  1. Heat the olive oil in a large skillet over medium heat and fry the zucchini slices in batches until they are golden brown, then drain on paper towels.
  2. Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente.
  3. In the same large skillet, sauté the garlic cloves in a tablespoon of the remaining zucchini oil until fragrant, then remove the garlic.
  4. Add the fried zucchini back to the skillet and toss in the cooked spaghetti with a half cup of the starchy pasta water.
  5. Remove the skillet from the heat, add the grated provolone and fresh basil, and stir vigorously to emulsify the cheese into a creamy sauce.
  6. Serve immediately with an extra sprinkle of black pepper and fresh basil leaves on top.

Recipe Notes :

  • Chef’s Tip: Use a high-quality aged provolone or Caciocavallo, as the flavor of the sauce depends entirely on the intensity of the cheese.
  • Variation: You can add a pinch of red pepper flakes during the garlic sauté stage if you prefer a subtle heat in your pasta.
  • Storage: This dish is best enjoyed fresh; however, leftovers can be stored in an airtight container for up to 1 day and gently reheated with a splash of water.

Frequently Asked Questions

What cheese is best for Spaghetti alla Nerano?

Provolone del Monaco is the traditional choice, but a sharp, aged provolone or Caciocavallo works perfectly to create the signature creamy texture.

Can I use butter instead of olive oil?

No, olive oil is essential for this recipe as it is used to fry the zucchini and provides the base flavor for the emulsified sauce.

Do I need to peel the zucchini?

It is not necessary to peel the zucchini; slicing them into thin, uniform rounds ensures they cook evenly and brown correctly.

Why We Love This Recipe ?

Spaghetti alla Nerano is a traditional Italian pasta dish originating from the Amalfi Coast, celebrated for its unique combination of fried zucchini and creamy melted cheese. The zucchini slices are lightly fried until golden and then tossed with pasta, water, and aged provolone to create a rich, silky sauce that coats every strand. This classic Mediterranean comfort food relies on the quality of its simple ingredients to deliver an authentic flavor experience that is ideal for a refined family dinner.

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