Bring a last touch of summer to your plate with a simple Italian classic. Spaghetti alla Nerano pairs the season’s final zucchini with melted cheese for a bright, comforting pasta. The dish is rustic, fast to make, and perfect when you want Mediterranean flavors without fuss.
Spaghetti alla Nerano recipe: origin on the Amalfi Coast
The recipe began in a small Amalfi Coast village called Nerano in the mid-20th century. A local cook combined thinly sliced, fried zucchini with al dente pasta. The secret finishing touch was a regional cheese, Provolone del Monaco. The result was creamy, aromatic, and quickly became a local favorite.
Today, the dish is known across Naples and beyond. It remains a summer staple because it highlights fresh zucchini and simple ingredients.
Ingredients for two people — zucchini pasta essentials
- 320 g spaghetti
- 700 g zucchini, thinly sliced
- 150 g Provolone del Monaco, grated
- 30 g Parmesan, freshly grated
- 1 garlic clove, crushed
- Extra virgin olive oil for frying and finishing
- Salt and freshly ground black pepper
- Fresh basil leaves, torn by hand
Step-by-step method to make creamy Spaghetti alla Nerano
- Wash zucchini and trim the ends. Slice them paper-thin with a mandoline or sharp knife.
- Heat olive oil in a deep frying pan. When hot, fry zucchini in batches until golden. Do not overcrowd the pan.
- Drain fried zucchini on paper towels and sprinkle immediately with a little salt and torn basil.
- Bring a large pot of salted water to a boil for the pasta. Keep it rolling for a firm, al dente bite.
- Grate the cheeses on a coarse side of the grater so they melt evenly.
- In a wide sauté pan, warm 30 ml of olive oil and add the garlic to perfume the oil. Remove the garlic once it colors.
- Add the fried zucchini to the pan and splash in a ladle of pasta water. Toss briefly so they rehydrate and gloss over.
- Cook spaghetti until very al dente. Reserve at least two ladles of starchy pasta water before draining.
- Transfer the hot pasta directly into the pan with zucchini. Add small amounts of pasta water while tossing, as if finishing a risotto.
- Turn off the heat and stir in part of the Provolone to melt into a creamy emulsion. Then fold in the Parmesan and the remaining Provolone.
- Add torn basil and one more splash of pasta water to achieve a silky sauce. Season with pepper and serve immediately.
Practical chef tips and cheese swaps for the perfect zucchini pasta
Reserve pasta water: the starchy liquid is the glue that binds pasta and cheese into a creamy sauce.
Go slowly with the water: add a ladle at a time to avoid a watery sauce.
About Provolone del Monaco and alternatives
- Provolone del Monaco is a stretched-curd cheese from the Sorrento peninsula. It brings a mild bite and melts beautifully.
- If you cannot find it, try aged caciocavallo for a similar profile.
- Smoked scamorza is another accessible substitute; it adds a gentle smoky note.
Common pitfalls to avoid when making spaghetti alla Nerano
- Overcrowding the fryer — zucchini must crisp, not steam.
- Dry finish — failing to use pasta water makes the dish chalky.
- Pre-grating cheese too early — it can clump. Grate just before use.
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